Grilled Vegetable Panzanella
Recipe GLPRecd6c8295ab97f
A vibrant Italian-inspired salad featuring charred grilled vegetables and toasted bread tossed together with a tangy balsamic vinaigrette. This rustic Mediterranean dish celebrates fresh produce with smoky grilled flavors and comes together in just 20 minutes.
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Ingredients
1 eggplant, trimmed and cut lengthwise into 1-inch planks
1 zucchini, trimmed and cut lengthwise into 1-inch planks
1 red bell pepper, halved and seeded
1 red onion, cut into thick rounds
1 small loaf (about 6 ounces) sourdough bread, sliced into 1-inch thick pieces
4 small tomatoes, quartered
1 garlic clove, minced
¼ cup olive oil, divided
¼ cup balsamic vinegar
Salt and black pepper to taste
Directions
Prepare the eggplant and zucchini by trimming the ends. Cut them lengthwise into 1-inch thick planks.
Cut the red bell pepper in half lengthwise, then remove the seeds and stem.
Cut the red onion into thick rounds, keeping layers intact where possible.
Brush both sides of the eggplant, zucchini, and pepper planks generously with olive oil. Sprinkle all grilled vegetables lightly with salt and pepper. Brush the bread slices with olive oil on both sides.
Preheat your grill to 400°F. Once hot, place the eggplant, zucchini, pepper, and onion rounds on the grill. Cook for 4–5 minutes per side until lightly charred and tender. Place the bread slices on the grill for 2–3 minutes per side until golden and toasted. Transfer everything to a cooling surface.
Once cooled, cut the grilled vegetables into approximately 1-inch pieces and place in a large serving bowl. Rub the warm toasted bread slices with the minced garlic, then tear into 1-inch pieces.
Add the torn bread and quartered tomatoes to the bowl with the grilled vegetables.
In a small bowl, whisk together the balsamic vinegar and any remaining olive oil until emulsified.
Pour the vinaigrette over the salad and toss gently until all components are well coated. Season with additional salt and pepper to taste.
Allow the panzanella to rest for about 10 minutes before serving, so the flavors can meld and the bread absorbs the dressing.
