Grilled Vegetable Panzanella Recipe

Name: Grilled Vegetable Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 whole To 2 Small Ciabatta Loaves, Sliced Into Strips; 2 Tablespoons Olive Oil, Divided; 10 whole Campari Tomatoes, Quartered; 10 whole Crimini Mushrooms, Quartered; 3 whole Shallots, Sliced Lengthwise; 1 whole Medium Zucchini, Seeds Removed And Sliced; 1 whole Medium Yellow Squash, Seeds Removed And Sliced; 1 whole Orange Bell Pepper, Seeds And Stem Removed And Sliced; Kosher Salt To Taste; FOR THE VINAIGRETTE:; 1 clove (large) Garlic, Finely Minced; 1/2 teaspoons Dijon Mustard; 3 Tablespoons White Wine Vinegar; 1/2 cups Extra Light Olive Oil; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Fresh Ground Black Pepper

Servings: persons

FOR THE SALAD:
1 whole To 2 Small Ciabatta Loaves, Sliced Into Strips
2 Tablespoons Olive Oil, Divided
10 whole Campari Tomatoes, Quartered
10 whole Crimini Mushrooms, Quartered
3 whole Shallots, Sliced Lengthwise
1 whole Medium Zucchini, Seeds Removed And Sliced
1 whole Medium Yellow Squash, Seeds Removed And Sliced
1 whole Orange Bell Pepper, Seeds And Stem Removed And Sliced
Kosher Salt To Taste
FOR THE VINAIGRETTE:
1 clove (large) Garlic, Finely Minced
1/2 teaspoons Dijon Mustard
3 Tablespoons White Wine Vinegar
1/2 cups Extra Light Olive Oil
1/2 teaspoons Kosher Salt
1/4 teaspoons Fresh Ground Black Pepper

1
Lightly brush sliced ciabatta with a tablespoon of the olive oil and grill until toasted, 10 minutes or so over medium heat. Remove and cube.
2
Place grill basket on grill grates to heat.
3
Toss all the prepped veggies in a large bowl with a couple pinches of kosher salt and the remaining tablespoon of olive oil. Pour veggies into the grill basket and let cook for about 20-30 minutes, tossing occasionally.
4
In a jar or a small bowl (I used almost-empty Dijon mustard jar), combine vinaigrette ingredients. Shake well.
5
Remove veggies when tender but still a little firm and place into a serving bowl. Drizzle with desired amount of dressing and bread cubes. Toss and serve warm.

447

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 17 ingredients. The key ingredients include: FOR THE SALAD:, 1 whole To 2 Small Ciabatta Loaves, Sliced Into Strips, 2 Tablespoons Olive Oil, Divided, 10 whole Campari Tomatoes, Quartered, and more.

Yes, Grilled Vegetable Panzanella 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 Vegetable Panzanella

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