Panzanella Salad

Name: Panzanella Salad
Yield: 8
Cuisine: american
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

Makes8 servings

By Chatelaine

A panzanella salad on a white plate on a picnic table, the salad is made with grilled eggplant, zucchini and peppers and fresh tomatoes, basil and croutons for a post on the best summer panzanella salad recipe

(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.

Get more of our best zucchini recipes.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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Vegetarian grill summer recipes Salads

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