Best 9 Grilled Vegetable Panzanella Recipes

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Grilled vegetable panzanella is a delicious and refreshing salad that is perfect for summer. It is made with grilled vegetables, bread cubes, and a flavorful vinaigrette dressing. This dish is a great way to use up leftover vegetables, and it can be easily tailored to your own taste preferences. Whether you are looking for a light lunch or a hearty dinner, grilled vegetable panzanella is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SUMMER VEGETABLE PANZANELLA



Grilled Summer Vegetable Panzanella image

This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty country-style bread helps soak up the flavors. The optional feta cheese adds a briny finishing note. To keep sodium in check, reduce the amount of salt in the salad if you opt to use the feta.

Provided by Carolyn Casner

Categories     Healthy Summer Salad Recipes

Time 40m

Number Of Ingredients 11

2 medium zucchini (1 pound), cut into thirds lengthwise
1 medium eggplant (1 pound), cut into 1-inch-thick rounds
1 medium red onion, cut into 1-inch-thick rounds
8 ounces crusty country-style bread, sliced 1/2-inch thick
7 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
3 tablespoons red-wine vinegar
1 medium clove garlic, grated
½ cup chopped herbs, such as parsley or basil, plus more for garnish
¼ cup crumbled feta (optional)

Steps:

  • Preheat grill to medium.
  • Brush both sides of zucchini, eggplant, onion and bread with 3 tablespoons oil. Sprinkle the vegetables with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning once, until tender, 4 to 5 minutes per side. Grill the bread until lightly charred in spots, about 3 minutes per side.
  • Meanwhile, whisk vinegar, garlic and the remaining 4 tablespoons oil and 1/4 teaspoon each salt and pepper in a large bowl. When the vegetables and bread are cool enough to handle, cut them into bite-size pieces and add to the bowl along with the herbs. Toss to coat well. Let stand for 10 minutes before serving. Top with crumbled feta, if using, and more chopped herbs, if desired.

Nutrition Facts : Calories 288 calories, Carbohydrate 29 g, Cholesterol 3 mg, Fat 18 g, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 399 mg, Sugar 9 g

GRILLED VEGETABLE PANZANELLA



Grilled Vegetable Panzanella image

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.

Provided by Pillsbury Kitchens

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 11

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:

  • Heat gas or charcoal grill. Spray bread slices with cooking spray; set aside.
  • 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.
  • 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 : Calories 155, Carbohydrate 29 g, Fat 1/2, Fiber 3 1/2 g, Protein 5 1/2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 520 mg

GRILLED VEGETABLE PANZANELLA



Grilled Vegetable Panzanella image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

  • Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.

GRILLED PANZANELLA SALAD



Grilled Panzanella Salad image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
3 medium tomatoes, halved
6 scallions
2 large bell peppers (any color), quartered
1 medium zucchini, halved lengthwise
1 10-ounce loaf ciabatta or semolina bread, halved lengthwise
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced salami, cut into 2-inch ribbons

Steps:

  • Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
  • Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
  • Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
  • Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.

Nutrition Facts : Calories 431, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1066 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 15 grams

GRILLED VEGETABLE PANZANELLA



Grilled Vegetable Panzanella image

Grilled Vegetable Panzanella is my twist on a classic summertime salad! Summers best vegetables are grilled and tossed with grilled ciabatta cubes and a flavorful Dijon vinaigrette.

Provided by Laurie McNamara

Categories     Salads

Time 1h

Number Of Ingredients 14

2 small ciabatta buns (whole grain if you can find it)
2 tablespoons olive oil (divided)
10 campari tomatoes (quartered)
8 ounces cremini mushrooms (quartered)
3 shallots (peeled and sliced lengthwise)
1 orange bell pepper (sliced)
1 medium zucchini (seeded and sliced)
1 medium yellow squash (seeded and sliced)
1 clove garlic (finely minced)
1/2 teaspoon dijon (give or take) (I use an almost-empty jar of Dijon mustard)
3 tablespoons white wine vinegar
1/2 cup light olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Lightly brush sliced ciabatta with a tablespoon of the olive oil and grill until toasted for 10 minutes or so over medium heat. Remove and cube.
  • Place grill basket on grill grates to heat.
  • Toss all the prepped veggies in a large bowl with a couple pinches of kosher salt and the remaining tablespoon of olive oil. Pour veggies into the grill basket and let cook for about 20-30 minutes, tossing occasionally.
  • In a {almost empty} Dijon mustard jar or a small bowl combine minced garlic, vinegar, salt, pepper and oil. Shake well.
  • Remove veggies when tender but still a little firm and place into a serving bowl. Drizzle with desired amount of dressing and bread cubes. Toss and serve warm.

Nutrition Facts : ServingSize 1 g, Calories 285 kcal, Carbohydrate 17 g, Protein 4 g, Fat 23 g, SaturatedFat 3 g, Sodium 302 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g

GRILLED PANZANELLA



Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices

Steps:

  • Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
  • In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
  • When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
  • Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

PANZANELLA WITH GRILLED EGGPLANT



Panzanella With Grilled Eggplant image

Provided by Florence Fabricant

Categories     lunch, weekday, salads and dressings

Time 40m

Yield 6 servings

Number Of Ingredients 9

A 3/4-pound eggplant, sliced 1/2-inch thick
A 6-inch piece French or Italian bread, crusts removed
2 large cloves garlic, split
1 1/2 pounds ripe tomatoes, coarsely chopped
1/2 cup chopped sweet onion
1/4 cup red wine vinegar
4 tablespoons extra-virgin olive oil
2 tablespoons slivered fresh basil leaves
Salt and freshly ground black pepper

Steps:

  • Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
  • Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
  • Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 5 grams

GRILLED PANZANELLA



Grilled Panzanella image

Provided by Alfia Muzio

Categories     Tomato     Appetizer     Brunch     Side     Arugula     Spring     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

Grilled Tomatoes
1 bunch scallions
2 tablespoons olive oil
2 cups arugula
2 tablespoons red wine vinegar
Salt
Pepper
4 thick slices country-style bread (crusts removed)
1 garlic clove, halved

Steps:

  • Prepare Grilled Tomatoes.
  • Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.

GRILLED PANZANELLA



Grilled Panzanella image

Provided by Ian Knauer

Categories     Salad     Blender     Tomato     Side     Fourth of July     Vegetarian     Mother's Day     Graduation     Father's Day     Backyard BBQ     Dinner     Lunch     Basil     Spring     Summer     Family Reunion     Grill     Grill/Barbecue     Healthy     Potluck     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 1/2 cups small to medium fresh basil leaves, divided
2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large shallot, thinly sliced
1 small Fresno chile or red jalapeño, seeded, finely chopped
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
3 pounds ripe tomatoes, assorted colors and sizes
1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices
1 garlic clove, halved

Steps:

  • Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.
  • Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.
  • Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1"-2" pieces.
  • Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.

Tips:

  • Use a variety of vegetables: The more colorful your vegetables, the more nutritious and delicious your panzanella will be. Some good options include bell peppers, zucchini, squash, eggplant, mushrooms, and asparagus.
  • Grill the vegetables to perfection: Grilled vegetables have a smoky, slightly charred flavor that adds depth to the salad. To grill the vegetables, preheat your grill to medium-high heat. Brush the vegetables with olive oil and season with salt and pepper. Grill the vegetables for 5-7 minutes per side, or until they are tender and slightly charred.
  • Make a flavorful dressing: A good dressing can really make or break a panzanella salad. For a simple dressing, whisk together olive oil, vinegar, Dijon mustard, honey, and salt and pepper. You can also add herbs, such as basil, oregano, or thyme, to the dressing for extra flavor.
  • Use stale bread: Stale bread is better for panzanella salad than fresh bread because it absorbs the dressing better. If you don't have any stale bread, you can toast fresh bread in the oven until it is slightly crispy.
  • Add some protein: If you want to make your panzanella salad a more substantial meal, you can add some protein, such as grilled chicken, shrimp, or tofu.

Conclusion:

Panzanella salad is a delicious and refreshing summer salad that is perfect for potlucks, picnics, and barbecues. It is also a healthy salad that is packed with nutrients. The next time you are looking for a light and flavorful salad, give panzanella a try.

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