Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins
10 mins
40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Brush bread, zucchini, squash, eggplant, and red onion with 2 tablespoons olive oil and season with salt, garlic powder, and black pepper.

  • 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.

  • 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.

  • 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.

  • Cut grilled bread into 1-inch pieces and add to vegetable mixture; toss gently to combine.

  • 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

239 calories; protein 8.4g; carbohydrates 25.5g; fat 12.9g; cholesterol 9mg; sodium 469.8mg. Full Nutrition