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Photo Credit: Elizabeth Newman

Grilled Panzanella Salad

by Giada

Prep Time

20 minutes

Cook Time

10 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

Grilled Panzanella Salad

Name: Grilled Panzanella Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 6 1½-inch-thick slices of rustic wheat bread; 2 medium zucchini (halved lengthwise); 2 Italian eggplants (halved lengthwise); 2 small fennel bulbs (halved lengthwise); 4 medium heirloom tomatoes (halved); 2 large green onions (trimmed); ½ cup plus 2 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1/3 cup chopped fresh basil leaves (about 1 bunch); ¼ cup white balsamic vinegar

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Grilled Panzanella Salad

Servings

6

Prep Time

20 minutes

Cook Time

10 minutes

Calories

381

Author:

Giada De Laurentiis

Ingredients

6 1½-inch-thick slices of rustic wheat bread
2 medium zucchini (halved lengthwise)
2 Italian eggplants (halved lengthwise)
2 small fennel bulbs (halved lengthwise)
4 medium heirloom tomatoes (halved)
2 large green onions (trimmed)
½ cup plus 2 tablespoons extra-virgin olive oil

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3/4 teaspoon kosher salt

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½ teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves (about 1 bunch)
¼ cup white balsamic vinegar

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Gran Riserva Olive Oil

Regular Price: $56.50

Sale Price: $56.50
Regular Price

Unit Price: per

(19.2 oz)

Tuscan Salt Blend Small

Regular Price: $7.50

Sale Price: $7.50
Regular Price

Unit Price: per

(1.76oz)

Guerzoni Balsamic Vinegar of Modena IGP 'Gold Series'

Balsamic Vinegar of Modena IGP 'Gold Series' Organic Biodynamic

Regular Price: $46.50

Sale Price: $46.50
Regular Price

Unit Price: per

(8.4 oz)

Instructions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Arrange the bread slices and all of the vegetables in a single layer on a heavy baking sheet. Drizzle with ½ cup of the oil and season with ½ teaspoon of the salt and the pepper. Grill in batches until grill-marked and tender, 3 to 4 minutes per side. Transfer to a cutting board. When cool enough to handle, cut the bread into 1-inch cubes and transfer to a large bowl. Chop the vegetables into 1-inch pieces and add to the bowl. Add the basil and toss together with the bread and vegetables to gently combine.
In a small bowl, whisk together the remaining 2 tablespoons oil, the balsamic vinegar, and remaining ¼ teaspoon salt.
Drizzle the dressing over the salad and toss until coated. Serve immediately.