Panzanella Salad
7
- Makes8 servings
(Photo: Erik Putz)
Throw some vegetables on the grill and whip up this Italian-style rustic salad. Here we’ve used eggplant, peppers, zucchini and tomatoes.
Ingredients
1 eggplant, cut into chunky pieces
1 zucchini, cut into chunky pieces
1 yellow bell pepper, cut into chunky pieces
4 tbsp olive oil, divided
2 cups croutons
1 cup halved cherry tomatoes
2 tbsp balsamic vinegar
1 garlic clove, minced
1/4 tsp salt
1/4 cup fresh basil, shredded
Instructions
PREHEAT barbecue to medium. (For best results, oil grill before barbecuing vegetables.)
TOSS eggplant, zucchini and peppers with 1 tbsp olive oil. Barbecue, lid closed, 5 to 6 min per side. Toss with 2 cups croutons and 1 cup halved cherry tomatoes.
WHISK remaining 3 tbsp olive oil with balsamic vinegar, garlic and salt. Drizzle over salad. Sprinkle with basil, and serve.
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