Summer Harvest Grilled Panzanella Salad

Name: Summer Harvest Grilled Panzanella Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 servings
Cuisine: Europe, Italian
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; 2 tablespoons chopped fresh basil or thyme; 1/4 cup extra virgin olive oil; 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

TOTAL TIME: Prep: 20 min. Grill: 5 min. + standing YIELD: 8 servings

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

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
2 tablespoons chopped fresh basil or thyme
1/4 cup extra virgin olive oil
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

1. Brush the first six ingredients with oil. Place onions, artichoke hearts, tomatoes and bread into grill basket. Grill, along with eggplant and zucchini, covered, over medium-high heat until lightly charred, 4-6 minutes, turning occasionally.
2. 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.
3. 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.