Grilled Vegetable Panzanella Recipe

Name: Grilled Vegetable Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf ciabatta bread cut into bite size cubes; extra-virgin olive oil; garlic salt; 1 inch cherry tomatoes pint, cut half; 1/2 pound asparagus; 1 corn cob; 1/2 red onion medium, chopped; 1 orange bell pepper; fresh parsley cup chopped; fresh basil cup chopped; 1/2 cup Parmigiano Reggiano shaved; kosher salt; freshly ground black pepper; 2 tablespoons white wine; 2 tablespoons lemon juice; 1/2 teaspoon honey; 1/2 teaspoon dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup extra-virgin olive oil

Servings: persons

1 loaf ciabatta bread cut into bite size cubes
extra-virgin olive oil
garlic salt
1 inch cherry tomatoes pint, cut half
1/2 pound asparagus
1 corn cob
1/2 red onion medium, chopped
1 orange bell pepper
fresh parsley cup chopped
fresh basil cup chopped
1/2 cup Parmigiano Reggiano shaved
kosher salt
freshly ground black pepper
2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

1
For the vinaigrette, mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender or food processor. With the machine still running, gradually blend in the oil. Season the vinaigrette with more salt and pepper, if desired. Set aside.
2
Preheat the oven to 350u00b0F
3
Place ciabatta cubes on a baking sheet and drizzle with olive oil. Sprinkle with garlic salt on top. Toast bread in the oven for 10-12 minutes or just until the bread starts to crisp, but stays chewy inside.
4
Season with salt and pepper and drizzle olive oil on the corn, asparagus, and bell pepper (or spray with vegetable spray for a lower fat alternative). Place on a pre-heated grill or stove-top grill pan and cook until tender and slightly charred, about 5-10 minutes.
5
Shave the corn kernels off the cob and cut the asparagus and bell pepper into bite size pieces.
6
Combine the bread, tomatoes, asparagus, corn, onion, bell pepper, parsley, and basil in a large bowl. Drizzle with the white wine vinaigrette and top with freshly ground black pepper and shaved Parmigiano. Serve immediately.

230

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 loaf ciabatta bread cut into bite size cubes, extra-virgin olive oil, garlic salt, 1 inch cherry tomatoes pint, cut half, and more.

Yes, Grilled Vegetable 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.

That's it — enjoy your meal!

Grilled Vegetable Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions