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Grilled Vegetable Panzanella

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Grilled Vegetable Panzanella
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6
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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.

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

Directions

  • 1 Heat gas or charcoal grill. Spray bread slices with cooking spray; set aside.
  • 2 Spray 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.
  • 3 Cut 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 Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
155
Daily Value
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
*Percent Daily Values are based on a 2,000 calorie diet.
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