Best 2 Grilled Vegetable Panzanella Recipes

Indulge in the vibrant flavors of grilled vegetables and the rustic charm of bread in our delectable Grilled Vegetable Panzanella recipe. This classic Italian salad undergoes a delightful transformation with the addition of succulent grilled vegetables. Perfectly charred zucchini, bell peppers, and red onions add a smoky sweetness that harmonizes with the tangy dressing, while crispy croutons provide a delightful textural contrast. Discover additional culinary gems within this article, including a tantalizing Grilled Vegetable Pasta Salad that combines the vibrant flavors of grilled vegetables with the comforting embrace of pasta. For a lighter option, try the Grilled Vegetable Quinoa Salad, where fluffy quinoa serves as the base for a medley of grilled vegetables, fresh herbs, and a zesty dressing. Vegetarian and vegan enthusiasts will delight in the Grilled Vegetable Buddha Bowl, a colorful and wholesome bowl brimming with grilled vegetables, tender grains, and a delectable tahini sauce.

Here are our top 2 tried and tested recipes!

GRILLED VEGETABLE PANZANELLA

Grilled Vegetable Panzanella image

Grilled Vegetable Panzanella is my twist on a classic summertime salad! Summers best vegetables are grilled and tossed with grilled ciabatta cubes and a flavorful Dijon vinaigrette.

Provided by Laurie McNamara

Categories Salads

Time 1h

Number Of Ingredients 14

Ingredients

2 small ciabatta buns (whole grain if you can find it)
2 tablespoons olive oil (divided)
10 campari tomatoes (quartered)
8 ounces cremini mushrooms (quartered)
3 shallots (peeled and sliced lengthwise)
1 orange bell pepper (sliced)
1 medium zucchini (seeded and sliced)
1 medium yellow squash (seeded and sliced)
1 clove garlic (finely minced)
1/2 teaspoon dijon (give or take) (I use an almost-empty jar of Dijon mustard)
3 tablespoons white wine vinegar
1/2 cup light olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Lightly brush sliced ciabatta with a tablespoon of the olive oil and grill until toasted for 10 minutes or so over medium heat. Remove and cube.
Place grill basket on grill grates to heat.
Toss all the prepped veggies in a large bowl with a couple pinches of kosher salt and the remaining tablespoon of olive oil. Pour veggies into the grill basket and let cook for about 20-30 minutes, tossing occasionally.
In a {almost empty} Dijon mustard jar or a small bowl combine minced garlic, vinegar, salt, pepper and oil. Shake well.
Remove veggies when tender but still a little firm and place into a serving bowl. Drizzle with desired amount of dressing and bread cubes. Toss and serve warm.

Nutrition Facts : ServingSize 1 g, Calories 285 kcal, Carbohydrate 17 g, Protein 4 g, Fat 23 g, SaturatedFat 3 g, Sodium 302 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g

GRILLED PANZANELLA

Grilled Panzanella image

Provided by Alfia Muzio

Categories Tomato Appetizer Brunch Side Arugula Spring Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 9

Ingredients

Grilled Tomatoes
1 bunch scallions
2 tablespoons olive oil
2 cups arugula
2 tablespoons red wine vinegar
Salt
Pepper
4 thick slices country-style bread (crusts removed)
1 garlic clove, halved

Steps:

Prepare Grilled Tomatoes.
Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.

Tips:

Choose fresh, seasonal vegetables: The fresher the vegetables, the more flavor they'll bring to your panzanella.
Don't be afraid to mix and match vegetables: There are no hard and fast rules about which vegetables to use in panzanella. Feel free to experiment with different combinations until you find one you love.
Grill the vegetables properly: Grilled vegetables should have a slight char but still be tender-crisp. If you overcook them, they'll become mushy.
Use a good quality olive oil: Olive oil is the key to a flavorful panzanella. Look for an extra-virgin olive oil that has a fruity, peppery flavor.
Don't skimp on the herbs: Herbs add a ton of flavor to panzanella. Use fresh herbs whenever possible.
Let the panzanella rest before serving: This will allow the flavors to meld together and the bread to absorb the dressing.

Conclusion:

Panzanella is a delicious and refreshing salad that's perfect for summer. It's easy to make and can be tailored to your own taste. So next time you're looking for a light and healthy meal, give panzanella a try!