Name: Grilled Vegetable Panzanella
Prep time: 20 min
Cook time: 12 min
Total time: 47 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 small eggplant, sliced; 1 zucchini, sliced lengthwise; 1 red bell pepper, seeded and cut into strips; 1 yellow bell pepper, seeded and cut into strips; 1 red onion, sliced into rounds; 2 cups cherry tomatoes; 4 cups day-old crusty bread, cut into cubes; 1/4 cup fresh basil leaves, torn; 1/4 cup fresh parsley, chopped; 1/3 cup extra-virgin olive oil; 3 tablespoons red wine vinegar; 2 cloves garlic, minced; Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat.
In a large bowl, toss the eggplant, zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons of olive oil. Season with salt and pepper.
Place the vegetables on the grill and cook until they are tender and slightly charred, turning occasionally, about 10-12 minutes.
Remove the vegetables from the grill and let them cool slightly. Cut the larger veggies into bite-sized pieces.
In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, salt, and pepper to make the vinaigrette.
In a large serving bowl, combine the grilled vegetables, cherry tomatoes, bread cubes, basil, and parsley.
Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.
Let the panzanella sit for about 15 minutes to allow the flavors to meld together.
Serve the Grilled Vegetable Panzanella at room temperature, garnished with additional fresh basil leaves if desired.

Ingredients

Instructions

Nutrition Facts

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