Charred Vegetable Panzanella With Olive Oil Bread

Name: Charred Vegetable Panzanella With Olive Oil Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices Nature's Own(R) Perfectly Crafted Multigrain Bread; 1 medium zucchini, halved lengthwise; 1 medium yellow squash, halved lengthwise; 1 medium Japanese eggplant, halved lengthwise; 1 red onion, cut into 1/2-inch-thick slices; 5 tablespoons olive oil, divided; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 3 tablespoons red wine vinegar; 3 cups arugula; 1 pound assorted color tomatoes, cut into 1-inch pieces; 1 cup finely shredded Parmesan cheese; 1/2 cup coarsely chopped fresh basil; Finely shredded Parmesan cheese (optional)

Servings: persons

6 slices Nature's Own(R) Perfectly Crafted Multigrain Bread
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1 medium Japanese eggplant, halved lengthwise
1 red onion, cut into 1/2-inch-thick slices
5 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
3 tablespoons red wine vinegar
3 cups arugula
1 pound assorted color tomatoes, cut into 1-inch pieces
1 cup finely shredded Parmesan cheese
1/2 cup coarsely chopped fresh basil
Finely shredded Parmesan cheese (optional)

1
Brush bread, zucchini, squash, eggplant, and red onion with 2 tablespoons olive oil and season with salt, garlic powder, and black pepper.
2
Grill zucchini, yellow squash, eggplant, and red onion, covered, on grill rack, directly over medium-high heat for 6 to 8 minutes, or until tender, turning once halfway through grilling. Remove vegetables and set aside to cool slightly.
3
Grill bread on grill rack directly over medium-high heat for 1 to 2 minutes or until toasted and lightly charred, turning once halfway through grilling. Remove bread and set aside.
4
Cut grilled, cooled vegetables into 1-inch pieces. Transfer to a very large bowl. Toss with remaining 3 tablespoons olive oil and red wine vinegar. Add arugula, tomatoes, 1 cup Parmesan cheese, and basil and toss gently to combine.
5
Cut grilled bread into 1-inch pieces and add to vegetable mixture; toss gently to combine.
6
Serve immediately or let stand at room temperature for up to 30 minutes. To serve, garnish with additional Parmesan cheese, if desired.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 slices Nature's Own(R) Perfectly Crafted Multigrain Bread, 1 medium zucchini, halved lengthwise, 1 medium yellow squash, halved lengthwise, 1 medium Japanese eggplant, halved lengthwise, and more.

Yes, Charred Vegetable Panzanella With Olive Oil Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!