This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts
Summer Harvest Grilled Panzanella Salad
Summer Harvest Grilled Panzanella Salad
Prep Time
20 min
Cook Time
5 min
Yield
8 servings
Ingredients
- 1 medium eggplant, quartered lengthwise
- 1 medium zucchini, quartered lengthwise
- 1 medium red onion, sliced into 1/4-inch slices
- 3 cups cubed ciabatta bread
- 2 cups cherry tomatoes
- 1 can (14 ounces) large water-packed artichoke hearts, drained and halved lengthwise
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped fresh basil or thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- DRESSING:
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Brush the first 6 ingredients with oil. Place onion slices, artichoke hearts, tomatoes and bread into a grill basket. Grill, along with eggplant and zucchini, covered, over medium-high heat until lightly charred, 4-6 minutes, turning occasionally.
- Remove eggplant and zucchini to a cutting board. Cut into bite-sized pieces. Transfer to a large serving bowl with other grilled items. Sprinkle with basil, salt and pepper; toss gently.
- In a small bowl, whisk dressing ingredients; drizzle over salad. Toss gently to coat. Let stand for 10 minutes before serving.
Nutrition Facts
1 cup: 263 calories, 12g fat (2g saturated fat), 0 cholesterol, 643mg sodium, 37g carbohydrate (6g sugars, 4g fiber), 6g protein.
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