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Home/Recipes/Grilled Vegetable Panzanella

Grilled Vegetable Panzanella

Serves 4 to 6
Time 1 hr
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.
Special Diets:
Dairy-Free
Vegan
Vegetarian
Low-Fat
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
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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 puree 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, 0g saturated fat, 0mg cholesterol, 320mg sodium, 36g carbohydrates (4g dietary fiber, 6g sugar), 6g protein.
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.
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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
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.