Grilled Vegetable Panzanella Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course, Salad
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Cuisine
American
Grilled Vegetable Panzanella Salad
Description
The Grilled Vegetable Panzanella Salad integrates thick slices of sourdough bread with assorted grilled vegetables including zucchini, bell peppers, red onion, asparagus, and cremini mushrooms. The vegetables are seasoned with garlic powder, salt, pepper, olive oil, and balsamic vinegar before grilling, which imparts a smoky depth and tender yet slightly crisp bite. The bread is brushed with olive oil and grilled until toasty, adding a crispy contrast that absorbs the basil vinaigrette dressing.
The salad is then combined with a basil vinaigrette made from fresh basil leaves, garlic, lemon juice, red wine vinegar, and olive oil, enhancing the herbaceous and acidic notes. Crumbled feta cheese adds a salty, creamy finish to the dish.
This salad is versatile as a standalone light meal or as a complement to robust mains like grilled meats. Its combination of textures and flavors makes it suitable for warm weather menus and casual gatherings.
Ingredients
- 4 sourdough bread thick slices
- 2 zucchini chopped
- 2 bell peppers chopped
- 1 red onion chopped
- 1 pound asparagus cut into thirds, spears
- 12 ounces cremini mushrooms quartered
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ⅓ cup feta cheese crumbled
basil vinaigrette
- 1 cup basil leaves tightly packed
- 1 garlic minced, clove
- 1 tablespoon lemon juice
- ½ tablespoon red wine vinegar
- salt big pinch, kosher
- black pepper big pinch, kosher
- ⅓ cup olive oil
Instructions
- Preheat the grill to the highest setting.
- Brush or spray the sourdough with olive oil and sprinkle with a pinch of salt.
- Toss the vegetables together with a big pinch of salt and pepper, the garlic powder, olive oil and vinegar. Spread them on a grill pan.
- Grill the bread for 1 to 2 minutes per side, until toasty and grill marks appear. Grill the vegetables for 10 to 12 minutes, tossing every 3 to 4 minutes. There is no right or wrong here, just grill them to your liking!
- Cut the grilled bread into cubes. In a large bowl, toss the grilled bread cubs and vegetables together. Drizzle on the basil vinaigrette and toss.
- Sprinkle with the feta cheese. Serve with extra dressing!
basil vinaigrette
- Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.
User Reviews
Overall Rating
5
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