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Best Grilled Panzanella Salad

Grilled Panzanella Salad served in white bowl set on a turquoise charger plate
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Panzanella is an Italian classic dish with the focus on bread.  But this recipe makeover brings the focus to the grilled vegetables with the bread as the costar.  This delicious combination is finished with a simple dressing made from Jalapeno Pesto.

Ingredients

Units Scale

For the Salad:

  • 4 ounces Crusty Bread, Artisan style breads with an airy crumb like sourdough or ciabatta.
  • 2 Red Bell Peppers, washed, cored and cut in quarters (yellow or orange may be substituted)
  • 3 Medium-sized Zucchini, washed and cut in half lengthwise
  • 1 Large Sweet Onion, sliced into 3 thick slices
  • 16 Baby Tomatoes, washed and left whole
  • 1–2 teaspoons Olive Oil
  • Salt and Pepper for seasoning
  • 2 Tablespoons Fresh Parsley Leaves, roughly chopped (optional)

For the Dressing:

  • 2 teaspoons Olive Oil
  • 2 teaspoons Champagne Vinegar, or other white wine vinegar
  • 1/2 teaspoon Sea Salt or Kosher Salt
  • 1/4 teaspoon Fresh Ground Black Pepper
  • 2 teaspoons Spicy Jalapeno Pesto Sauce
  • 2 teaspoons Parmesan Cheese, finely grated
  • 1 teaspoons Broth* or water (*Either vegetable or chicken broth may be used.)

 

Instructions

For Dressing:

  1. Combine all ingredients for dressing in small jar or glass measuring cup. 
  2. Whisk together and set aside.   

For Salad:

  1. Preheat grill on high.
  2. Lightly brush the vegetables and bread with olive oil and season with salt and pepper. 
  3. Over a very hot preheated barbecue, begin to grill vegetables.  (Please see notes above on grilling different types of vegetables.)
  4. Start with the longest cooking vegetable and end with the shortest cooking time.  This would be:  Onions first, Bell Peppers second, Zucchini third and Tomatoes last.
  5.  Onions will cook for a total of 18-20 minutes.  Bell Peppers will take between 10-12 minutes depending on the thickness of the pepper wall.  Zucchini will take about 7-8 minutes and tomatoes will cook in about 2-3 minutes.   The bread will take about 5-7 minutes.  Remove vegetables before they become over cooked.  The idea here is to grill until no longer raw. 
  6. After grilling pepper, place in a small bowl and cover with plastic.  (This step will help making peeling the skin an easy task.)  If you don’t mind the pepper skin, skip this step. 
  7. Let vegetables cool until they can be handled easily and cut into bite-size pieces.  (See vegetable notes above for references.)
  8. Place zucchini, bell peppers and onion in a medium-sized serving bowl and mix to combine together.  (I prefer to add the tomatoes last, just before serving.  This will help to keep them from becoming crushed.)
  9. Cut the cooled bread, into 1-inch cubes.
  10. Add the bread cubes and dressing to the tossed vegetables and mix once again to combine.
  11. Chill until ready to serve.
  12. Just before serving, add the tomatoes and gently combine together.
  13. If desired, garnish with chopped fresh parsley.

Find it online: https://www.miascucina.com/best-grilled-panzanella-salad/

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