How many servings does this recipe make?

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

What ingredients do I need for Pita And Grilled Vegetable Panzanella ?

You need 26 ingredients. The key ingredients include: Panzanella, 2 Japanese eggplants, halved lengthwise, 2 medium zucchini, halved lengthwise, 1 red bell pepper, cut into 3/4 inch strips, and more.

Is Pita And Grilled Vegetable Panzanella suitable as vegetarian?

Yes, Pita And Grilled Vegetable Panzanella falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Pita And Grilled Vegetable Panzanella ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pita And Grilled Vegetable Panzanella Recipe

Name: Pita And Grilled Vegetable Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Panzanella; 2 Japanese eggplants, halved lengthwise; 2 medium zucchini, halved lengthwise; 1 red bell pepper, cut into 3/4 inch strips; 1 1/2 cups (6 oz) frozen artichokes, thawed, halved; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 (15 oz) can chickpeas, rinsed and drained; 10 jarred sun-dried tomatoes, drained and chopped; 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh flat-leaf parsley leaves; 2 tablespoons plus 2 teaspoons apple cider vinegar; 2 tablespoons rinsed and drained capers; Grated zest of 1 large lemon; 2 tablespoons fresh lemon juice (from 1 large lemon); 1 teaspoon light agave nectar; 2 whole-wheat pita breads; Sauce; 1/4 cup plain Greek yogurt; 1 tablespoon chopped fresh flat-leaf parsley; 1 1/2 teaspoons fresh lemon juice; 1/4 teaspoon apple cider vinegar; 1/4 teaspoon light agave nectar; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper

Try this homemade Pita And Grilled Vegetable Panzanella recipe the whole family will love. Made with Panzanella, Japanese eggplants, zucchini and red be…

This Pita And Grilled Vegetable Panzanella relies on simple, everyday ingredients such as panzanella, olive oil, kosher salt and freshly ground black pepper. It comes together quickly and makes 4 servings, at about 204 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

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

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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Pita And Grilled Vegetable Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

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