Grilled Panzanella Salad Recipe Recipe

Name: Grilled Panzanella Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large very ripe tomatoes (see note), cut into 1-inch chunks; Kosher salt; 1 medium zucchini, split in half lengthwise; 2 bell peppers, split in half; 1 red onions, cut into 3/4-inch slices, each slice held together with 2 wooden skewers; 1 (1-pound) loaf day-old Italian bread, sliced into 1-inch thick slices; 1/2 cup extra-virgin olive oil, divided; Freshly ground black pepper; 2 tablespoons balsamic vinegar; 2 tablespoons chopped parsley

Servings: persons

2 large very ripe tomatoes (see note), cut into 1-inch chunks
Kosher salt
1 medium zucchini, split in half lengthwise
2 bell peppers, split in half
1 red onions, cut into 3/4-inch slices, each slice held together with 2 wooden skewers
1 (1-pound) loaf day-old Italian bread, sliced into 1-inch thick slices
1/2 cup extra-virgin olive oil, divided
Freshly ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons chopped parsley

1
Toss tomato slices with 1/2 teaspoon salt in large bowl. Set aside at room temperature. Brush zucchini, peppers, red onion, and bread slices with 1/4 cup olive oil and season with salt and pepper.
2
Ignite 1/2 chimney (2 1/2 quarts) of coals. When coals are mostly covered in gray ash, spread evenly over coal grate. Put cooking grate in place, cover, and preheat for 5 minutes. Scrape grill clean. Place zucchini, peppers, and onions on grate. Cover and cook until first side is lightly charred, about 4 minutes. Flip, cover, and cook until charred on second side and vegetables are tender, about 4 minutes longer (depending on size of vegetables, some may take longer or shorter to cook. Remove from grill as they become tender). Transfer to cutting board and tent loosely with foil.
3
Meanwhile, grill bread until golden brown on both sides. Transfer to cutting board with vegetables cut bread and vegetables into rough 1-inch cubes and transfer to bowl with tomatoes. Add remaining olive oil, vinegar, and parsley. Toss to combine, and season to taste with salt and pepper. Serve immediately.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 large very ripe tomatoes (see note), cut into 1-inch chunks, Kosher salt, 1 medium zucchini, split in half lengthwise, 2 bell peppers, split in half, and more.

Yes, Grilled Panzanella Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Panzanella Salad Recipe

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