This recipe is very simple to make. Grilled Vegetable Panzanella Salad is a twist on a traditional Italian salad, and a perfect side to a summer barbecue.
I love a good panzanella salad. The crispy hearty bread, soaked in an Italian vinaigrette and tossed with mozzarella, tomatoes and basil. Although I like the traditional version very much I wanted to make use of the seasonal, summertime vegetables I had on hand and incorporate them into this dish.
My version of panzanella salad is made with whole wheat crusty bread, parmesan cheese, lemon-herb vinaigrette and loaded with roasted vegetables. 
The salad is bursting with flavor in every bite. The juices from the grilled vegetables and the lemon-herb vinaigrette get soaked into the hearty bread.
To get the full effect of this salad make sure to get vegetables, cheese, and bread in every bite. You’ll be glad you did!
Print
Grilled Summer Vegetable and Bread Salad
- Total Time: 80 minutes
- Yield: 4 servings 1x
Description
Smoky grilled vegetables and crusty bread are tossed in a bright lemon-herb vinaigrette. This rustic Italian salad is a perfect way to celebrate summer’s bounty.
Ingredients
- 1 whole wheat baguette (cut into 1 to 2 inch (2.5 to 5 cm) chunks)
- 1 tablespoon (15 ml) extra virgin olive oil
- salt and freshly ground pepper
- 1 medium zucchini (sliced)
- 8 ounces (227 g) mushrooms (left whole)
- 1/2 of a red pepper (quartered)
- 1/2 of a yellow pepper (quartered)
- 1/2 red onion (sliced)
- 1/2 cup (118 ml) parmesan cheese
- 1 ounce (30 ml) red wine vinegar
- 3 ounces (89 ml) extra virgin olive oil
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) fresh parsley (chopped)
- 1/2 teaspoon (2.5 ml) dried oregano
- 1/3 teaspoon (1.6 ml) black pepper
- pinch of salt
Instructions
- To begin, toss your vegetables in olive oil and season with salt and pepper. Place on the grill over medium-high heat (approximately 375°F or 190°C). The vegetables will take about 7-10 minutes to cook, with bell peppers taking the longest. Flip the vegetables halfway through. Once cooked, cut them into medium bite-size pieces. Zucchini and onions can be left whole, while mushrooms and bell peppers should be diced.
- To make the vinaigrette, whisk together the red wine vinegar, olive oil, and lemon juice. Season with parsley, oregano, salt, and pepper.
- In a large bowl, combine the grilled vegetables and baguette chunks. Drizzle with the lemon-herb vinaigrette and toss to combine. Serve immediately on a platter and garnish with extra lemon and parsley. You may also drizzle a bit more olive oil.
- If your baguette is not crusty enough or you did not use day-old bread, place the bread on a baking sheet under a broiler on high for about 2-4 minutes. Keep a very close eye on it to prevent burning.
Notes
If your baguette is not crusty enough or you did not use day old bread place bread on a baking sheet under a broiler on high and let cook for about 2-4 minutes. Keep a very close eye on it. Do not walk away.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
What type of bread works best for the Grilled Vegetable Panzanella Salad?
Whole wheat crusty bread is recommended for this recipe as it holds up well when soaked in the lemon-herb vinaigrette.
Can I use different vegetables for the grilled part of the salad?
Absolutely! Feel free to use seasonal vegetables like zucchini, bell peppers, or eggplant to customize your panzanella salad.
How can I enhance the flavor of the lemon-herb vinaigrette?
You can add minced garlic or a splash of balsamic vinegar to the lemon-herb vinaigrette for an extra layer of flavor.
