Tis the season for vibrant, fresh vegetables. Zucchini and squash grow rampant throughout gardens all over. This grilled vegetable panzanella is a delicious way to use up some of the fresh produce made readily available during the summer.
A panzanella is a Tuscan salad typically consisting of tomatoes, onions, and bread. This version adds grilled vegetables, fresh tomatoes, tangy chèvre cheese, roasted garlic ciabatta and a sweet balsamic vinaigrette. It is sure to become a staple on your table this summer!
Grilled Vegetable Panzanella
This is the perfect summer side dish full of charred, grilled vegetables, bites of tangy chevre, grilled ciabatta pieces, all enveloped in a sweet, acidic balsamic vinaigrette.
Ingredients
- 2 Squash
- 2 Zucchini
- 1 Red Onion
- 1 Red Bell Pepper
- 1 Tomato chopped
- 3 Oz. Sundried Tomatoes julienned
- 6 Slices Roasted Garlic Ciabatta
- 4 Oz Chevre
Balsamic Vinaigrette
- 1/4 Cup Balsamic Vinegar
- 1/4 Cup Olive Oil
- 1/2 Tbsp Honey
- 1 Tsp Dijon Mustard
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1/4 Tsp Garlic Powder
Instructions
- Start by cutting the squash, zucchini, red onion, bell pepper into 1/4 of an inch slices. Brush each of the vegetable slices and the ciabatta slices with a little olive oil and sprinkle with salt and pepper.
- Heat a grill to medium-high heat, grill each of the vegetable slices for a few minutes per side or until tender and charred. Grill the bread slices for 30 seconds per side. Once they are all grilled set them aside.
- Once the grilled vegtable slices and bread are cooled cut them into bite sized cubes.
- In a large mixing bowl add the sundried tomatoes, chopped tomatoes, cubed grilled vegetables and bread.
- Next make the dressing by mixing all ingredients together into a food processor. Pour the dressing over the vegetables and bread in the large mixing bowl. Add the goat cheese and toss until combined. Enjoy!