Grilled Vegetable Panzanella

We grill 90% of our meals.

If it’s sunny out. We grill.

If I don’t feel like dirtying a pan. We grill.

If I don’t feel like doing a single bit of the cooking. Pat grills. Which is a solid 89 of that 90 percent. :)

I’ve honestly had this recipe buzzing around my head since last summer. Grilled veggies… grilled bread… grilled dressing. Jk that’s immmmmpossible! Or is it?

I love this ciabatta. I love that it’s whole wheat and has fleck of poppies throughout. Not sure if you’ll find these at your bakery, so regular ciabatta is always delicious in this recipe!

After you give it a slice, brush both sides with extra light olive oil. Yo I could so crawl into one of those holes and take a nap. For real.

Over medium heat, toast the slices until nice and well… toasty.

While those pups cool, get going on that prep. Veggie prep that is. You’ll want to cube this bread at some point. In the throes of making this recipe I forgot all about shooting a pic of that. But I think you can imagine what cubed grilled bread should look like!

I quartered a bunch of mushrooms, trimmed and sliced up an orange bell pepper… halved and de-seeded a yellow squash and zucchini, sliced up 3 good sized shallots and quartered a shhhh-load of campari tomatoes. Campari are my fav-o tomat-o. They’re sweet and once the grill does its magic with them you’ll know why I love these so. Two words blistered magic.

Drizzle with a little olive oil…

Give it a toss with a little kosher salt and it’s as read as it’ll ever be to hit that hot grill.

I got this grill basket from my mother-in-law a while ago… and I love it! It’s sits on the grill and you can stir your veggies without having to skewer a darn thing before hand nor risk dropping them through the grates. It’s from Pampered Chef FYI and I lurve it.

All you need is 5 minutes to make this vinaigrette. It’s a good idea that as those rainbowful {yup new word} veggies are grilling… grab that almost empty jar of Dijon. You know you have one in the far left back corner of your fridge or is it in the door? What?  You don’t keep empty jars around? Then just use a heaping half teaspoon and that should do the trick! Really?… no empty jars huh?

This is my jar. Like I told ya above… there’s about a half a teaspoon or so in there… and instead of dirtying up yet ANOTHER bowl… I’m using this jar. Darn it!

So I went ahead and mince up a large clove of garlic. Dump that in along with three tablespoons white wine vinegar and then seasoned it all with kosher salt and some fresh cracked black pepper. Poured in a half cup of light olive oil and screwed on the cap. Tight.

I then handed that Dijon jar right on over to Pat and made him shake the bejesus out of it… beeeeecause he’s strong and can handle it. While he was doing that, I went and checked on the grill.

You’ll want to pull the veggies off the grill when they reach a level of char, soft-yet-still-firm { kinda like my abs, not.} just watch out for drips… better yet slide that basket onto a platter.

Toss with the {cubed} grilled bread and drizzle with some of the dressing.  Toss and serve warm!

This really is summer in a bowl. It’s light and the vinaigrette only adds to the delicious flavors of the grilled vegetables. My personal favorite? The bread. Soaked with the juices of the veggies and the dressing. I’ve died and gone to heaven with this salad! And I’m so excited for the leftovers tomorrow!

Ps! Make this gluten free by using toasted gluten free bread! Winner-winner…

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Grilled Vegetable Panzanella

My twist on a classic summertime salad!

Yield: 4-6 servings

Prep Time: 25 minutes

Cook Time: 20-30 minutes

Total Time: 1 hour approx.

Ingredients:

For the Salad:

1 to 2 small Ciabatta Loaves {whole grain if you can find it}

2 tablespoons Olive Oil, divided

8-10 Campari Tomatoes, quartered

8-10 Crimini Mushrooms, quartered

3 shallots, peeled and sliced lengthwise

1 Orange Bell Pepper, sliced

1 medium Zucchini, seeded and sliced

1 medium Yellow Squash, seeded and sliced

For the vinaigrette:

1 Large Clove of Garlic, finely minced

1 almost-empty jar of Dijon Mustard {or 1/2 teaspoon}

3 tablespoons White Wine Vinegar

1/2 cup light Olive Oil

1/2 teaspoon Kosher Salt

1/4 teaspoon freshly Ground Black Pepper

Directions:

Lightly brush sliced ciabatta with a tablespoon of the olive oil and grill until toasted for 10 minutes or so over medium heat. Remove and cube.

Place grill basket on grill grates to heat.

Toss all the prepped veggies in a large bowl with a couple pinches of kosher salt and the remaining tablespoon of olive oil. Pour veggies into the grill basket and let cook for about 20-30 minutes, tossing occasionally.

In a {almost empty} Dijon mustard jar or a small bowl combine minced garlic, vinegar, salt, pepper and oil. Shake well.

Remove veggies when tender but still a little firm and place into a serving bowl. Drizzle with desired amount of dressing and bread cubes. Toss and serve warm.

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40 Responses to “Grilled Vegetable Panzanella”

  1. #
    2
    Lauren @ Part Time House Wife — June 19, 2012 at 12:20 pm

    LOOVEEEE grilled veggies! And I would of totally done the same with an almost empty jar.

    • simplyscratch replied: — June 19th, 2012 @ 12:27 pm

      Pheewww Lauren! Glad I’m not the only one out there! :)

  2. #
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    Blog is the New Black — June 19, 2012 at 12:28 pm

    Looks amazing, I just love grilled meals!

  3. #
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    Grubarazzi (@Grubarazzi) — June 19, 2012 at 12:34 pm

    What a really yummy, awesome idea for panzanella. I will certainly be making this soon… I need one of those grill baskets.

  4. #
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    brandi — June 19, 2012 at 12:50 pm

    we are the same way! summer is the best because then i have the excuse to not make a mess IN the kitchen – everything goes outside to get grilled.

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    Ali @ Gimme Some Oven — June 19, 2012 at 1:37 pm

    LOVE the colors!!! Gorgeous. And cheers to grill baskets! :)

    • simplyscratch replied: — June 19th, 2012 @ 4:03 pm

      Cheers Ali!

  6. #
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    RavieNomNoms — June 19, 2012 at 2:10 pm

    This looks phenomenal!! Seriously! I am totally going to make this for dinner and soon!

  7. #
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    Heather (Heather's Dish) — June 19, 2012 at 2:13 pm

    i love that you grilled the bread! i would totally nap inside one of those crannies too…all nice and warm and yeasty? yes please!

  8. #
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    Andrea the Kitchen Witch — June 19, 2012 at 2:23 pm

    I must make and feast on this salad soon!! Grilled veggies are the bomb. The bread cubes are making me drool – all those veggie juices, YUM!!!

    • simplyscratch replied: — June 19th, 2012 @ 4:03 pm

      Yup I drank the juices left in the bottom of the bowl. It was exhilarating!

  9. #
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    Bev @ Bev Cooks — June 19, 2012 at 2:56 pm

    Diddly do DONE.

    • simplyscratch replied: — June 19th, 2012 @ 4:02 pm

      Bev you crack my shhh up! Love you!

  10. #
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    Kelli H (Made in Sonoma) — June 19, 2012 at 3:44 pm

    That’s my kind of dinner!

    • simplyscratch replied: — June 19th, 2012 @ 4:01 pm

      I agree Kelli! Light and not too filling, leaving enough room for dessert! :)

  11. #
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    Cassie — June 19, 2012 at 3:59 pm

    We grill a ton all year round. We love our grill veggie basket!

  12. #
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    Emily D. — June 19, 2012 at 4:05 pm

    I make panzanella aaaaaaaaaall the time. How have I never thought to grill the veggies?

  13. #
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    Suzi — June 19, 2012 at 4:27 pm

    Fabulous idea to grill the veggies and the bread. I love this salad and your photos are sooo appetizing. I’m making this.

  14. #
    15
    DB-The Foodie Stuntman — June 19, 2012 at 5:14 pm

    I empathize. As someone who cooks AND cleans the dishes I know the feeling of needing an easy cleanup.

  15. #
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    Steph@stephsbitebybite — June 19, 2012 at 5:54 pm

    This dish just screams summer!!

  16. #
    17
    Katrina @ Warm Vanilla Sugar — June 19, 2012 at 10:27 pm

    I need to grill more…awesome!

  17. #
    18
    Chung-Ah | Damn Delicious — June 19, 2012 at 11:36 pm

    Oh man, look at all those gorgeous vegetables! Okay, I really need to get an outdoor grill now.

  18. #
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    Julie @ Table for Two — June 19, 2012 at 11:38 pm

    I seriously am so envious right now of you and your grilllll…we need to get one soon, I LOVE grilled vegetables. They just taste so much better. I love the charred taste even if some think it gives you the C word ;) beautiful colors in this, Laurie!

  19. #
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    Emily @ Life on Food — June 20, 2012 at 12:13 am

    This looks fantastic. I try to grill as much as possible too. I need to get one of those veggie baskets.

  20. #
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    Mindy — June 20, 2012 at 1:50 am

    Ohh yum!! I love love panzanella and this healthy version looks delicious!

    This is the recipe I usually use but I will definitely have to give yours a try next time!
    http://allrecipes.com/recipe/panzanella-salad/detail.aspx?event8=1&prop24=SR_Title&e11=panzanella&e8=Quick%20Search&event10=1&e7=Home%20Page

  21. #
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    Kelsey @ K&K Test Kitchen — June 20, 2012 at 2:49 am

    Darn it, silly apartment buildings and their rules about no grills! I do actually make a very similar panzanella, but with roasted veggies… but it’s definitely not the same as grilled.

  22. #
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    Farah from Malaysia — June 20, 2012 at 6:10 am

    Have i told you how much i love your site? you have opened up my eyes on how much fun it is to cook…

  23. #
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    Lori — June 20, 2012 at 12:28 pm

    I made this for dinner last night and it was awesome. I used a variety of veggies – including some fennel, asparagus, peppers, mushrooms, onions and tomatoes – and gluten free bread. We all raved about how good it was. Served it with grilled whitefish and grilled bay scallops and a bottle or two of white wine. What a great evening! Thank you so much!

  24. #
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    Erin @ Dinners, Dishes, and Desserts — June 20, 2012 at 5:29 pm

    I am in love with this salad! Panzanella is one of my favorites, and throw in all those grilled veggies! YUM!!

  25. #
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    Julia {The Roasted Root} — June 20, 2012 at 5:54 pm

    YUM! I’ve never made a panzanella salad, but I LOVE grilling bell peppers and zucchini! And I’m with you on the grilling…most dinners come off the grill in the summer time. Also with you on making the man do the grilling ;) Great salad, looking forward to trying it!

  26. #
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    Our Kitchen Inventions — June 20, 2012 at 9:18 pm

    We absolutely LOVE our grill pan like that one. It is such a time saver and the “risk of loss” for the poor veggies is minimized :)

  27. #
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    Katie @ The Hill Country Cook — June 21, 2012 at 1:44 am

    My mama was JUST talking to me about making a Panzanella! We have a lot of squash to use up, looks good, I’m going to have to try it!!

  28. #
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    Kristy — June 21, 2012 at 1:45 pm

    I was just introduced to your site this week and LOVE IT! And now I don’t know how I survived without it. I made the panzanella last night and it was absolutely out of this world! Not only did it taste delicious, it looks impressive and smelled amazing! You’ve got me hooked! :)

  29. #
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    Maria — June 21, 2012 at 6:38 pm

    I make a very similar salad! It is always a hit! Great way to use the summer veggies!

  30. #
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    Jen @ Savory Simple — June 21, 2012 at 10:27 pm

    What a fabulous summer salad!

  31. #
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    Sheryn — June 26, 2012 at 5:06 am

    That looks super! I love your grilling basket, too. :)

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    Vicki Bensinger — July 11, 2012 at 2:04 pm

    I love making Panzanella salads and I especially like your variation of it. However even more I love the way you present your photos and write up your recipes. This is my first time visiting, Cassie led me here from Bake Your Day. Glad I stopped by. I will definitely be stopping by again.

    • simplyscratch replied: — July 11th, 2012 @ 11:09 pm

      Thanks Vicki! So great to meet you! :)

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