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Photo Credit: Elizabeth Newman

Grilled Panzanella Salad

 
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Grilled Panzanella Salad

Servings

8

Prep Time

20 minutes

Cook Time

10 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Grilled Panzanella Salad

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

Instructions

  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  2. 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.
  3. In a small bowl, whisk together the remaining 2 tablespoons oil, the balsamic vinegar, and remaining ¼ teaspoon salt.
  4. Drizzle the dressing over the salad and toss until coated. Serve immediately.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
28 grams
Protein
6 grams
Fat
18 grams
Saturated Fat
3 grams
Sodium
323 milligrams
Fiber
8 grams
Sugar
12 grams
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dairy free
nut free
vegan
vegetarian

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