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Grilled Vegetable Panzanella with Balsamic Vinaigrette

Posted Aug 03 2010 6:06am
Saturday we had a cookout at my friend Justine's new place at the beach.  I'm so happy for her as they are close enough to ride bikes to the beach and her mom and aunt live less than five minutes away. 

My assignment for the cookout was to make the salad.  Originally I was thinking pasta salad but then I thought of Panzanella and started grazing in foodgawker

Panzanella is an Italian salad typically made with day old bread, fresh veggies, herbs, vinegar and extra virgin olive oil.  There are so many possibilities!

 The one I came across was the grilled panzanella from Food o' del Mundo .  If you know me, I love grilling veggies, so this was right up my alley!

I prepped all the veggies at home.  (I didn't actually use ALL this corn)

Nabbed two multigrain baguetts.

Some gorgeous baby arugula.

Fresh basil, of course.

And some parsley.

On to the grill the veggies went.

The dressing was mixed up with half olive oil and half of this seasoned dipping oil from Williams Sonoma.

When we got to Justine's I cut up the mozzarella. 
Oops.  I bought the kind that comes in a roll.

The boys were outside grilling and of course my little one wanted in on the action.

Here is my amazing dinner.  Fish, red beans and quinoa and grilled veggie Panzanella.

I must say, each bite was even better than the next.  I'll definitely make the fish and the red beans and quinoa again as well as the Panzanella!

All the fresh ingredients with the balsamic dressing was pure perfection.

Just look at the big chunks of crunchy grilled bread.
Perfect for soaking up all the delicious dressing!
Grilled Vegetable Panzanella with Balsamic Vinaigrette
Serves 10

Ingredients

2 loaves multigrain bread, sliced, sprayed with olive oil, seasoned with garlic powder, salt and pepper
6 oz fresh mozzarella, sliced


1 pint cherry tomatoes
1 large red onion, peeled and quartered
1/2 Cup Kalamata Olives 
1 8 oz package baby bella mushrooms
4 ears of bi color corn
2 bell peppers one Red and one Green
2 squash, sliced lengthwise
2 zucchini, sliced lengthwise
Handful fresh basil, chopped

Handful fresh parsley, chopped
Olive oil cooking spray
Coarse ground salt and fresh ground pepper
Garlic powder

Dressing:


1/8 cup olive oil
1/8 cup seasoned olive oil (or sub with regular olive oil)
1 Tbsp Dijon mustard
1/4 good quality balsamic vinegar or balsamic reduction
2 tsp minced garlic
1 Tbsp honey
Kosher salt
Fresh ground black pepper

Directions

1. Preheat grill to medium high heat and spray veggies on all sides with cooking spray.  Season with garlic powder, salt and pepper.

2. Grill veggies for 7 to 10 minutes, flip and grill an additional 7 or so minutes.  Remove from grill, cool and slice into bite size pieces.

3. Whisk dressing together as veggies cook.

4. Add sliced bread to grill.  Grill until just browning, about 5 minutes, turn and brown other side.  Remove from grill and cut each slice into quarters.

5. Layer arugula, veggies, fresh herbs, mozzarella, olives and dressing.  Add grilled bread and toss to coat.  Serve immediately.
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