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Grilled Vegetable Panzanella Salad
A perfect summer side dish. Loaded with grilled vegetables, whole wheat baguette, and tossed in a lemon herb vinaigrette.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
📝 Preparation Steps
1
To begin, toss your vegetables in the olive oil and season with salt and pepper.
salt and pepper
2
Preheat grill to medium high heat. Spray the grill with nonstick cooking spray. Place veggies on the grill. The vegetables will take about ⏱️ 7-10 minutes to cook. The bell peppers will take the longest. Flip the vegetables half way through.
3
Cut the grilled veggies into bite size pieces.
4
To make the vinaigrette whisk together the vinegar, olive oil, lemon juice, parsley and oregano.
lemon juice1 tablespoonfresh parsley (chopped)1 tablespoon
5
In a large bowl combine the grilled vegetables and baguette. Drizzle with the lemon-herb vinaigrette and toss to combine. Sprinkle with parmesan cheese and season with salt and pepper to taste. Serve immediately and garnish with extra parsley, if desired.
salt and pepperfresh parsley (chopped)1 tablespoon
Nutrition Facts
calories
475 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
593 mg
protein Content
12 g
cholesterol Content
8 mg
carbohydrate Content
38 g
saturated Fat Content
6 g
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