Grilled Vegetable Panzanella

Grilled Vegetable Panzanella is my twist on a classic summertime salad! Summers best vegetables are grilled and tossed with grilled ciabatta cubes and a flavorful Dijon vinaigrette.

Course Salads

Cuisine American, Italian

Keyword bread salad, grilled vegetables, healthy, panzanella, salad, side dish, summer

Prep Time 25

Cook Time 30

Additional Time 5

Total Time 1

Servings servings

Calories 285

Author Laurie McNamara

Ingredients

For the Salad:

2 small ciabatta buns whole grain if you can find it
2 tablespoons olive oil divided
10 campari tomatoes quartered
8 ounces cremini 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 clove garlic finely minced
1/2 teaspoon dijon (give or take) I use an almost-empty jar of Dijon mustard
3 tablespoons white wine vinegar
1/2 cup light olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

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.

Nutrition