Tuscan Panzanella Recipe

Name: Tuscan Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 zucchini, sliced 1/4-inch thick; mushroom, sliced 1/4-inch thick; asparagus, cut in 3rds; green beans, cut in 3rds; snow peas; 2 cups tomatoes, chopped; 8 cups greens; 2 tablespoons red wine vinegar; salt and pepper; fresh basil, torn; 1 loaf italian crusty bread, torn; 4 garlic cloves, pressed; 1 cup extra virgin olive oil; ¼ cup red wine vinegar; ½ cup parmesan cheese; 1 teaspoon salt; pepper; ½ cup milk or ½ cup plain soymilk

Servings: persons

1 zucchini, sliced 1/4-inch thick
mushroom, sliced 1/4-inch thick
asparagus, cut in 3rds
green beans, cut in 3rds
snow peas
2 cups tomatoes, chopped
8 cups greens
2 tablespoons red wine vinegar
salt and pepper
fresh basil, torn
1 loaf italian crusty bread, torn
4 garlic cloves, pressed
1 cup extra virgin olive oil
¼ cup red wine vinegar
½ cup parmesan cheese
1 teaspoon salt
pepper
½ cup milk or ½ cup plain soymilk

1
Dressing:.
2
Combine all ingredients in either a food processor or bowl if using a hand blender.
3
Process until smooth and creamy.
4
Refrigerate.
5
NOTE: I have noticed that the dressing becomes thick in the fridge -- so thin with a little milk (if desired).
6
Grill zucchini and mushrooms until grill marks appear.
7
Steam the asparagus, green beans, and snow peas (right at the end of steaming).
8
Assembly.
9
Place field greens in large salad bowl.
10
Add the grilled and steamed veggies, tomatoes.
11
Add the vinegar, salt and pepper, torn basil.
12
Toss gently.
13
Take the loaf of bread and tear into bite size pieces.
14
Add to salad.
15
Add the dressing (as much as you like) and toss.
16
If there is any bread and dressing left over -- that is for the cook to noche on whenever she pleases -- lol Enjoy!

782

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

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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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 zucchini, sliced 1/4-inch thick, mushroom, sliced 1/4-inch thick, asparagus, cut in 3rds, green beans, cut in 3rds, and more.

Yes, Tuscan Panzanella falls under the Vegetarian 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!

Tuscan Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions