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. Serves 6.

In summertime we grill 90% of our meals.

If it’s sunny out. We grill. Not in the mood to dirtying a pan – we grill. And if I’m personally opposed to the thought of cooking. Pat grills. Which is a solid 89 of that 90%.

To Make This Grilled Vegetable Panzanella You Will Need:

for the salad:

• small ciabatta loaves
• extra light olive oil
• campari tomatoes
• cremini mushrooms
• shallots
• orange bell pepper
• zucchini
• yellow squash

for the vinaigrette:

• garlic
• almost-empty jar of Dijon mustard
• white wine vinegar
• light olive oil
• kosher salt
• freshly ground black pepper

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

Then after you give it a slice, brush the sides with 2 tablespoons extra light olive oil.

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

Next, while those 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!

First quarter 8 ounces of mushrooms, trimmed and sliced up 1 orange bell pepper, halved and de-seeded 1 yellow squash and zucchini, sliced up 3 good sized shallots and quartered about 8 to 10 campari tomatoes.

Campari are my favorite.

They’re sweet and once the grill does its magic with them you’ll know why I love these so. Two words blistered magic.

Then drizzle with a little olive oil…

Next 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 beforehand nor risk dropping them through the grates. It’s from Pampered Chef FYI and I love it.

All you need is 5 minutes to make this vinaigrette.

It’s a good idea that as those rainbowful (yep 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 nearly 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!

Next mince up 1 large clove of garlic and add that in along with 3 tablespoons white wine vinegar and then seasoned it all with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lastly, pour in 1/2 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 because he’s strong and can handle it.

While he was doing that, I went and checked on the grill.

Next pull the veggies off the grill when they reach a level of char, soft-yet-still-firm just watch out for drips… better yet slide that basket onto a platter.

Then toss with the cubed grilled bread and drizzle with some of the dressing. Toss and serve warm!

This grilled vegetable panzanella really is summer in a bowl. I’ve honestly had this recipe buzzing around my head since last summer. Grilled veggies, grilled bread and grilled dressing. 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.

Then I’ve died and gone to heaven with this salad! And I’m so excited for the leftover grilled vegetable panzanella tomorrow!

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

Enjoy! And if you give this grilled vegetable panzanella recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

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.

Prep Time: 25 minutes mins

Cook Time: 30 minutes mins

Additional Time: 5 minutes mins

Total Time: 1 hour hr

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.

Serving: 1g, Calories: 285kcal, Carbohydrates: 17g, Protein: 4g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 17g, Sodium: 302mg, Potassium: 492mg, Fiber: 2g, Sugar: 5g, Vitamin A: 891IU, Vitamin C: 44mg, Calcium: 28mg, Iron: 1mg

Author: Laurie McNamara

Course: Salads

Cuisine: American, Italian