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Grilled Vegetable Panzanella Salad

We adore this grilled vegetable panzanella salad! Toasty, grilled sourdough, charred grilled vegetables all tossed with a fresh basil vinaigrette and crumbled feta cheese. Super delicious and satisfying!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 people
Course: Main Course , Salad
Cuisine: American

Ingredients

  • 4 thick slices sourdough bread,
  • 2 zucchini, chopped
  • 2 bell peppers, chopped
  • 1 red onion, chopped
  • 1 pound asparagus spears, cut into thirds
  • 12 ounces cremini mushrooms, quartered
  • kosher salt and pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • ⅓ cup crumbled Feta cheese
basil vinaigrette
  • 1 cup tightly packed basil leaves
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • ½ tablespoon red wine vinegar
  • big pinch of kosher salt and pepper
  • ⅓ cup olive oil

Instructions

    Cup of Yum
  1. Preheat the grill to the highest setting.
  2. Brush or spray the sourdough with olive oil and sprinkle with a pinch of salt.
  3. 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.
  4. 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!
  5. 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.
  6. Sprinkle with the feta cheese. Serve with extra dressing!
basil vinaigrette
    Cup of Yum
  1. 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.