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Charred Vegetable Panzanella with Olive Oil Bread

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"Turn multigrain bread into the star of this summer vegetable panzanella, an Italian-style bread salad featuring juicy tomatoes, grilled zucchini, eggplant, and arugula."
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Ingredients

40 m servings 239 cals
Original recipe yields 8 servings

Directions

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  1. Brush bread, zucchini, squash, eggplant, and red onion with 2 tablespoons olive oil and season with salt, garlic powder, and black pepper.
  2. Grill zucchini, yellow squash, eggplant, and red onion, covered, on grill rack, directly over medium-high heat for 6 to 8 minutes, or until tender, turning once halfway through grilling. Remove vegetables and set aside to cool slightly.
  3. Grill bread on grill rack directly over medium-high heat for 1 to 2 minutes or until toasted and lightly charred, turning once halfway through grilling. Remove bread and set aside.
  4. Cut grilled, cooled vegetables into 1-inch pieces. Transfer to a very large bowl. Toss with remaining 3 tablespoons olive oil and red wine vinegar. Add arugula, tomatoes, 1 cup Parmesan cheese, and basil and toss gently to combine.
  5. Cut grilled bread into 1-inch pieces and add to vegetable mixture; toss gently to combine.
  6. Serve immediately or let stand at room temperature for up to 30 minutes. To serve, garnish with additional Parmesan cheese, if desired.

Footnotes

  • Cook's Note:
  • Feel free to use cherry tomatoes.

Nutrition Facts


Per Serving: 239 calories; 12.9 g fat; 25.5 g carbohydrates; 8.4 g protein; 9 mg cholesterol; 470 mg sodium. Full nutrition

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