Grilled vegetable panzanella salad
Enjoy the vibrant flavors of grilled vegetables mixed with crunchy bread chunks in this fresh and flavorful panzanella salad. Perfect for a light and delicious meal!
Ingredients:
- 1 whole wheat baguette (cut into 1 to 2 inch chunks)
- 1 tablespoon extra virgin olive oil
- salt and freshly ground pepper
- 1 medium zucchini (sliced)
- 230g mushrooms (left whole)
- ½ of a red pepper (quartered)
- ½ of a yellow pepper (quartered)
- ½ red onion (sliced)
- ½ cup parmesan cheese
- 30g red wine vinegar
- 90g extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon dried oregano
- 1/3 teaspoon black pepper
- pinch of salt
Instructions:
- Start by coating your veggies with olive oil and seasoning them with salt and pepper. Cook them on the grill over medium high heat. It will take approximately 7-10 minutes for the veggies to be fully cooked, with bell peppers requiring the most time. Remember to turn the veggies halfway through cooking. Once done, chop the vegetables into medium-sized pieces. I kept the zucchini and onions whole, but I diced the mushrooms and bell peppers.
- For the dressing, mix together the vinegar, olive oil, and lemon juice in a bowl. Season the mixture with parsley, oregano, salt, and pepper.
- Mix the grilled vegetables and baguette in a large bowl. Drizzle the lemon-herb vinaigrette on top and toss everything together. Present the salad on a platter and decorate with additional lemon slices and parsley. For extra flavor, you can add a bit more olive oil. Serve promptly.
Summary:
- Calories: 1383 kcal
- Fat: 41 g
- Protein: 71 g
- Carbs: 189 g
- Potassium: 2107 mg
- Magnesium: 214 mg