Grilled Vegetable Panzanella Salad
Ingredients
The Salad
-
½
loaf
ciabatta bread
-
1
each
red pepper
-
1
each
orange pepper
-
1
each
zucchini
-
1
each
yellow squash
-
1
each
red onion
-
1
pint
cherry tomatoes
-
½
cup
fresh basil
-
to brush
none
canola oil
-
to taste
none
salt & pepper
Balsamic Dressing
-
3
tablespoons
white balsamic vinegar
-
3
tablespoons
olive oil
-
1
tablespoon
stone ground mustard
-
1
tablespoon
honey
-
to taste
none
salt & pepper
Instructions
- Preheat the grill to medium high heat.
- Brush the vegetables with canola oil and season with salt and pepper.
- Grill the whole peppers for 3-4 minutes on each side, and grill the zucchini, squash, and red onion for 3-4 minutes per side.
- Grill the cherry tomatoes in a grill basket for 3 minutes.
- Remove the vegetables from the grill and let them cool, then chop them roughly.
- Brush the ciabatta bread with canola oil and grill for 2-3 minutes until slightly charred.
- Cut the grilled bread into 1-inch cubes.
- In a small bowl, whisk together the white balsamic vinegar, olive oil, mustard, honey, salt, and pepper.
- In a large bowl, combine the chopped vegetables, grilled bread, and dressing, then toss everything together and serve.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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