Grilled Vegetable Panzanella Salad
We adore this grilled vegetable panzanella salad! Toasty, grilled sourdough, charred grilled vegetables all tossed with a fresh basil vinaigrette and crumbled feta cheese. Super delicious and satisfying!
Ingredients
- 4 thick slices sourdough bread,
- 2 zucchini, chopped
- 2 bell peppers, chopped
- 1 red onion, chopped
- 1 pound asparagus spears, cut into thirds
- 12 ounces cremini mushrooms, quartered
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ⅓ cup crumbled feta cheese
basil vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon red wine vinegar
- big pinch of kosher salt and pepper
- ⅓ cup olive oil
Instructions
- Preheat the grill to the highest setting.
- Brush or spray the sourdough with olive oil and sprinkle with a pinch of salt.
- Toss the vegetables together with a big pinch of salt and pepper, the garlic powder, olive oil and vinegar. Spread them on a grill pan.
- Grill the bread for 1 to 2 minutes per side, until toasty and grill marks appear. Grill the vegetables for 10 to 12 minutes, tossing every 3 to 4 minutes. There is no right or wrong here, just grill them to your liking!
- Cut the grilled bread into cubes. In a large bowl, toss the grilled bread cubs and vegetables together. Drizzle on the basil vinaigrette and toss.
- Sprinkle with the feta cheese. Serve with extra dressing!
basil vinaigrette
- Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.
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