Charred Vegetable Panzanella with Olive Oil Bread

5.0
(2)
1 Review
2 Photos

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

Submitted by Nature's Own
Published on April 5, 2018
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 6 slices Nature's Own® Perfectly Crafted Multigrain Bread

  • 1 medium zucchini, halved lengthwise

  • 1 medium yellow squash, halved lengthwise

  • 1 medium Japanese eggplant, halved lengthwise

  • 1 red onion, cut into 1/2-inch-thick slices

  • 5 tablespoons olive oil, divided

  • ½ teaspoon salt

  • ¼ teaspoon garlic powder

  • ¼ teaspoon black pepper

  • 3 tablespoons red wine vinegar

  • 3 cups arugula

  • 1 pound assorted color tomatoes, cut into 1-inch pieces

  • 1 cup finely shredded Parmesan cheese

  • ½ cup coarsely chopped fresh basil

  • 1 teaspoon Finely shredded Parmesan cheese

Directions

  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.

Cook's Note:

Feel free to use cherry tomatoes.

Nutrition Facts (per serving)

239 Calories
13g Fat
26g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 239
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 470mg 20%
Total Carbohydrate 26g 9%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 8g 17%
Vitamin C 18mg 20%
Calcium 155mg 12%
Iron 1mg 5%
Potassium 484mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.