Turn multigrain bread into the star of this summer vegetable panzanella, an Italian-style bread salad featuring juicy tomatoes, grilled zucchini, eggplant, and arugula.
Provided by Nature's Own
Categories Salad
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 25.5 g, Cholesterol 9 mg, Fat 12.9 g, Fiber 4.9 g, Protein 8.4 g, SaturatedFat 3 g, Sodium 469.8 mg, Sugar 4.4 g
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