Menu
  • Pinterest
  • Save
  • Print
  • Facebook
  • Email

Grilled Vegetable Panzanella

Grilled Vegetable Panzanella
  • Prep 25 min
  • Total 25 min
  • Ingredients 11
  • Servings 6
Bursting with summer freshness and flavor, this grilled twist on the classic Italian salad consists of bread and vegetables all tossed together with a delicious vinaigrette. It makes the perfect meatless lunch – ready in just 25 minutes.
Updated December 31, 2012

Ingredients

  • 8 oz sourdough bread, cut into 1-inch slices
  • Olive oil cooking spray
  • 1 yellow bell pepper, cut in half lengthwise, seeded
  • 3 plum (Roma) tomatoes
  • 2 zucchini, cut in half lengthwise
  • 1 large red onion, cut into 4 slices
  • 2 tablespoons capers, drained
  • 1/3 cup reduced-fat balsamic vinaigrette dressing
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground pepper
  • 3 tablespoons chopped fresh basil or small fresh basil leaves, if desired

Steps

  • 1
    Heat gas or charcoal grill. Spray bread slices with cooking spray; set aside.
  • 2
    Spray bell pepper, tomatoes, zucchini and onion with cooking spray. Carefully brush oil on grill rack. Place vegetables on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning twice, until vegetables are slightly charred. Add bread slices to grill for last 4 to 6 minutes of cooking time, turning once, until toasted.
  • 3
    Cut vegetables into large chunks. Cut bread into 1-inch cubes. In large bowl, toss vegetables, bread cubes and capers. In small bowl, mix dressing and lemon juice; pour over vegetable mixture and toss well. Sprinkle with pepper and basil.

Nutrition Facts

Serving Size: 1 Serving
Calories
155
Total Fat
3 1/2g
0%
Saturated Fat
1/2g
0%
Sodium
520mg
0%
Total Carbohydrate
29g
0%
Dietary Fiber
3 1/2g
0%
Protein
5 1/2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved