Grilled Vegetable Panzanella

Grilled Vegetable Panzanella

Rated:
Recipe Rating: 2.81082
Serves 4 to 6
This grilled bread salad puts a bumper crop of summer squash to good use in the form of a classic summer dish. Feel free to substitute other vegetables in this recipe; eggplant, red onion and asparagus would all be great additions.
Ingredients: 
  • 1 demi whole wheat baguette (about 6 inches long), cut into 1/2-inch slices
  • 2 medium zucchini and/or yellow summer squash, halved lengthwise
  • 1 red bell pepper, quartered
  • 1 pint cherry tomatoes, halved, divided
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup fresh basil leaves, thinly sliced, plus more for garnish
Method: 
Prepare a grill or grill pan for high heat cooking. Grill bread, zucchini, squash and bell pepper about 5 minutes. Flip and grill on the second side until vegetables are tender and bread is toasted, about 5 minutes more. Remove from the grill and keep warm.

Combine about half of the tomatoes with vinegar, garlic, oregano, thyme and basil in a blender or food processor and purée until a smooth dressing forms. 

Cut bread, zucchini, squash and bell pepper into bite-size pieces. Place in a medium bowl and add remaining tomatoes and dressing. Toss well to combine. Let sit for at least 30 minutes (and up to 2 hours) before serving. Garnish with more basil and serve.
Nutritional Info: 
Per Serving: 180 calories (5 from fat), 0.5g total fat, 320mg sodium, 36g carbohydrates, (4 g dietary fiber, 6g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.