Grilled Vegetable Panzanella Salad
Recipe Type: Insalata
Serves: 4 servngs
This recipe is very simple to make and bursting with summer flavors. Grilled Vegetable Panzanella Salad is a fresh twist on a traditional Italian salad, and a perfect side to a summer barbecue.
Panzanella Salad
  • 1 whole wheat baguette, cut into 1 to 2 inch chunks
  • 1 tablespoon extra virgin olive oil
  • salt and freshly ground pepper
  • 1 medium zucchini, sliced
  • 8 ounces mushrooms, left whole
  • ½ of a red pepper, quartered
  • ½ of a yellow pepper, quartered
  • ½ red onion, sliced
  • ½ cup parmesan cheese
Lemon-Herb Vinaigrette
  • 1 ounce red wine vinegar
  • 3 ounces extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ⅓ teaspoon black pepper
  • pinch of salt
  1. To begin, toss your vegetables in the olive oil and season with salt and pepper. Place on the grill over medium high heat. The vegetables will take about 7-10 minutes to cook. The bell peppers will take the longest. Flip the vegetables half way through. When the vegetables are cooked cut them into medium bite size pieces. I left my zucchini and onions whole. I just diced up my mushrooms and bell peppers.
  2. To make the vinaigrette whisk together the vinegar, olive oil, and lemon juice. Season with parsley, oregano and salt and pepper.
  3. In a large bowl combine the grilled vegetables and baguette. Drizzle with the lemon-herb vinaigrette and toss to combine. Serve on a platter and garnish with extra lemon and parsley. You can also drizzle a bit more olive oil as well. Serve immediately.
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.
Recipe by Honest Cooking at