Print
grilled panzanella salad with basil dressing

Grilled Panzanella Salad

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: salad, lunch, side dish
  • Method: grill
  • Cuisine: American, Italian Inspired
  • Diet: Vegan

Description

Grilled Panzanella Salad! The best potluck salad for summer. Grilled zucchini, eggplant, squash, tomatoes, sourdough bread and a bright, tangy basil dressing.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: salad, lunch, side dish
  • Method: grill
  • Cuisine: American, Italian Inspired
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: salad, lunch, side dish
  • Method: grill
  • Cuisine: American, Italian Inspired
  • Diet: Vegan
Scale

Ingredients

  • 1 medium Italian eggplant, sliced into 1-inch thick lengthwise slices
  • 1 medium red onion, sliced into 2 inch slices
  • 1 red bell pepper
  • 1 yellow squash, halved lengthwise
  • 1 zucchini, halved lengthwise
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1/2 loaf ciabatta or sourdough bread, split in half horizontally*

Basil Dressing

  • 1 cup fresh basil, tightly packed
  • 3 tablespoons white balsamic vinegar (or white wine vinegar)
  • 1 teaspoon sugar or maple syrup
  • 1 clove garlic
  • 1 teaspoon dijon mustard
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper

Instructions

  1. Heat a grill pan over medium-high heat, or light a grill to medium high heat.**
  2. Lightly brush the eggplant with a little oil (I use a pastry brush to do this) and place oiled side down on the grill or grill pan. Lightly brush the halved zucchini and squash with oil and place on the grill as well. Season with a little salt and pepper then cook until tender, about 10-15 minutes, flipping halfway and brushing with more oil as desired. Remove, let cool slightly and cube. Place in a large bowl and continue with the rest of the vegetables.
  3. Add the pepper to the grill and cook until lightly charred, turning until cooked all over, about 15 minutes. Remove from the grill and place into a large bowl, then cover tightly with a kitchen towel. This will allow the pepper to steam and make the charred skin easier to remove. After 10 minutes, when the pepper is easier to handle, gently remove the charred skin (it should be easy to peel off, but you can use a paring knife if needed) then cube and place in the bowl with the squash.
  4. Add the tomatoes to the grill pan or, if using a grill, place the tomatoes in a grill pan so they don’t slip through the grates. Alternatively, you can place the tomatoes in a piece of foil with the sides gently folded up to create a makeshift basket. Sprinkle with a little salt and pepper and cook for 5-6 minutes, shaking often to turn the tomatoes until the are lightly charred all over and juices start to release. Place in the same bowl as the squash and peppers.
  5. Place the sliced bread onto the grill and cook for 2-3 minutes per side, until lightly charred with grill marks. Remove and tear into large pieces or cube and place in the bowl with the rest of the ingredients.
  6. Place the basil, vinegar, sugar, garlic, mustard along with a pinch of salt and pepper in the base of a blender and puree until mostly chopped. With the motor running, add in the olive oil until a creamy dressing forms. Add to the bowl with the roasted vegetables and toss until just combined. Season to taste, adding more salt and freshly ground pepper as desired.

Notes

*Ideally, the bread should be a few days old. Fresh bread will become too soggy in this recipe.

**If you are using a grill pan instead of the grill, it’s easier to slice the zucchini, squash, and eggplant into thin slabs, then grill and cube.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge