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.
Grilled Vegetable Panzanella
- Prep Time 25 min
- Total 25 min
- Ingredients 11
- Servings 6
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
Instructions
-
Step1Heat gas or charcoal grill. Spray bread slices with cooking spray; set aside.
-
Step2Spray 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.
-
Step3Cut 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
155
Calories
3 1/2g
Total Fat
5 1/2g
Protein
29g
Total Carbohydrate
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
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