Grilled Squash Panzanella – a delicious recipe with Onion, Mushrooms, Tomatoes, Baguette, Olive Oil, Red Wine VInegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Slice the tomatoes in half and place in serving bowl. Sprinkle with salt and set aside for at least 20 minutes to allow the salt to extract some of the juices.
2
Cut the squash, onion and mushrooms into bite size pieces, and toss with a little olive oil, salt and pepper, and place on a grill pan. Slice the bread in half and brush lightly with olive oil.
3
Grill the vegetables on a medium-high flame until squash is tender. This could take about 20 minutes. Stir the veggies around every couple of minutes to grill evenly.
4
Toast the bread on the grill for about 30 seconds on each side, or until lightly browned.
5
Cube the bread and add to the tomatoes in the bowl. Stir in the grilled vegetables. Drizzle with Olive Oil and Red Wine Vinegar. Add chopped thyme and parsley, a pinch of garlic powder, and salt and pepper to taste.
6
Let sit for 20 minutes or more before serving. Serve at room temperature.
180
kcal
Calories
8
g
Fat
21
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2-3 Yellow Squash, 1/2 Yellow Onion, 8 White Mushrooms, 1.5 cups Cherry or Grape Tomatoes, and more.
Yes, Grilled Squash Panzanella falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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