Grilled Vegetable Panzaella

Grilled Vegetable Panzanella
Grilled Vegetable Panzanella

This grilled bread salad puts a bumper crop of summer squash to good use in the form of a classic summer dish. Feel free to substitute other vegetables in this recipe; eggplant, red onion and asparagus would all be great additions.

Serves 4 to 6 • Recipe courtesy of Whole Foods


  • 1 demi whole wheat baguette (about 6 inches long), cut into 1/2-inch slices
  • 1 medium zucchini, cut into 1/4-inch rounds
  • 1 medium yellow summer squash, cut into 1/4-inch rounds
  • 1 red bell pepper, quartered
  • 1 pint cherry tomatoes, halved, divided
  • 2 tablespoons white balsamic vinegar
  • 2 cloves garlic
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup fresh basil leaves, thinly sliced, plus more for garnish


Prepare a grill or grill pan for high heat cooking. Grill bread, zucchini, squash and bell pepper about 5 minutes. Flip and grill on the second side until vegetables are tender and bread is toasted, about 5 minutes more. Remove from the grill and keep warm.

Combine half of the tomatoes with vinegar, garlic, oregano, thyme and basil in a blender or food processor and purée until a smooth dressing forms.

Cut bread, zucchini, squash and bell pepper into bite-size pieces. Place in a medium bowl and add remaining tomatoes and dressing. Toss well to combine. Let sit for at least 30 minutes (and up to 2 hours) before serving. Garnish with more basil and serve.

Nutritional Info:

Per Serving: 180 calories (5 from fat), 0.5g total fat, 320mg sodium, 36g carbohydrates, (4 gdietary fiber, 6g sugar), 6g protein.



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