grilled panzanella salad

Grilled Panzanella Salad

red onion (sliced in to 1/2 inch slices)

yellow bell pepper (cut in half, seeds removed)

orange bell pepper (cut in half, seeds removed)

ciabatta bread (cut in half lengthwise)

cucumber

grape tomatoes (cut in half)

olive oil

balsamic vinegar

red wine vinegar

garlic (minced)

tsp dijon mustard

tsp honey

salt

tsp black pepper

Preheat grill to 400 degrees or until coals start to turn white.

Place red onion, bell peppers and bread on a baking sheet and brush surfaces with olive oil.

Place onions and bell peppers on the hottest area of the grill. Place bread on the outer area of the grill so it will toast. Keep an eye on the bread so it doesn&#039;t burn.

Grill onion and bell peppers until charred on both sides. Remove from the grill.

While the bread and veg are cooling, make the vinaigrette. In a small bowl, whisk all the ingredients until thoroughly combined.

Cut the bread into 1/2 inch cubes. Cut the grilled veg into 1 inch pieces and place both in a large bowl. Add cucumbers and tomatoes to the bowl. Drizzle salad with vinaigrette and stir to combine.

This grilled panzanella salad incorporates a bounty of summer vegetables into one of the BEST SALADS EVER. With creamy mozzarella, grilled bread and a garlicky red wine vinaigrette, it’s a healthy meal or side dish that’s packed with flavor and texture. Feel free to use other vegetables according to what you have or like (such as eggplant, mushrooms, corn or asparagus). Also, you can swap out the mozzarella for other sources of protein, such as grilled chicken, canned white beans, feta cheese or good quality jarred tuna. I often add grated parmesan as well (simply because I love it). The anchovy in the dressing adds depth and complexity to the vinaigrette, but you won’t taste it. However, you can omit it for a vegetarian version.

Healthy Grilled Panzanella Salad (gluten-free friendly!)

garlic,

shallot (about 1/2 small shallot)

oregano

anchovy, rinsed and finely chopped (optional)

Salt and pepper

extra virgin olive oil

zucchini, trimmed, cut lengthwise into 1/2-inch-thick slabs

yellow bell peppers,

red onion,

Italian bread

tomatoes,

basil

mozzarella,

In a small bowl, combine the red wine vinegar, grated garlic, shallot, oregano and anchovy (if using).  Season with salt and pepper.  Whisk in the olive oil. Do Ahead: The vinaigrette can be refrigerated for up to 1 week

Make the vinaigrette

Preheat a grill or grill pan to medium-high heat.

Put the zucchini, peppers and red onion slices on a large baking sheet.  Drizzle with the olive oil and the balsamic vinegar. Season with salt and pepper.  Toss gently to coat.  Grill the vegetables, flipping once, until they’re crisp-tender with grill marks on both sides, about 2 minutes per side for the zucchini and 3-4 minutes per side for the onion and peppers.  Transfer the vegetables back to the baking sheet, and let cool. Do Ahead: The grilled vegetables can refrigerated for up 4 days before using.

Grill the slices of bread until toasted with grill marks on both sides, about 1-3 minutes total.

Cut the vegetables and bread into 1-inch pieces, and place them in a large bowl.  Add the tomatoes, basil, and mozzarella. Pour the dressing over the salad and toss to combine.  Season with salt and pepper to taste.  Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.  Before serving, toss the salad and taste it again—add more salt and pepper if needed, and if the salad tastes a bit flat, drizzle in a bit more red wine vinegar (the flavors will mute as it rests). Enjoy!

Grill the veggies and assemble the salad

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Top 2 grilled panzanella salad recipes from across the web

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