Grilled Panzanella

Grilled Panzanella
Makes:
20
appetizers or 4-6 light entree servings
Prep Time:
20
minutes
Total Time:
45
minutes
8

Dietary Considerations:

Vegetarian
Fire up the grill for Florentine-inspired appetizers featuring slices of rustic bread and bright, fresh veggies. Dress the garden-fresh produce with tangy pesto-spiked vinaigrette to lock in summertime flavor.

In this recipe:

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Ingredients:

  • VINAIGRETTE
  • 1/2 cup extra virgin olive oil, divided
  • 6 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
  • 6 tablespoons red wine vinegar
  • 1 clove garlic, finely chopped
  • Salt and ground black pepper
  • PANZANELLA
  • 1 1/2 pounds tomatoes, cored, seeded and cut into 1-inch pieces
  • 1 loaf (1 pound) rustic Italian, whole-wheat or French bread (10 to 12 inches long), sliced into 1-inch pieces, cut in half
  • 2 large bell peppers, any color, quartered
  • 1 medium zucchini, halved lengthwise
  • 1/2 English cucumber, peeled, halved lengthwise, sliced thin
  • 1 shallot, sliced thin
  • 1/4 cup shredded fresh basil, plus more for garnish

Directions:

FOR VINAIGRETTE:
WHISK
together ¼ cup oil, pesto, vinegar and garlic in small bowl; season with salt and pepper.

FOR PANZANELLA:
GENTLY
toss tomatoes with 1/2 teaspoon salt in a large bowl. Transfer to colander and set over bowl or in sink; set aside to drain for 15 minutes, tossing occasionally (this will allow water to drain out).

HEAT grill to medium-high. Brush bread pieces on both sides with some remaining oil (you will need about 2 to 3 tablespoons); sprinkle with a little salt. Grill for about 30 seconds on each side or until nicely browned. Set aside.

BRUSH peppers and zucchini with a little remaining oil (about 1 tablespoon will be needed); grill on each side for about 4 minutes. Cool; cut into bite-size pieces.

ADD tomatoes, cucumber, shallot and basil to large bowl. Add grilled vegetables and vinaigrette; toss to coat. For appetizers, spoon a few tablespoons vegetable mixture over each bread slice and serve bruschetta-style. For a light entrée, serve two bread slices with about 1 cup of the vegetable mixture. Garnish with additional shredded basil, if desired.

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Nutrition Facts

Serving Size: 1/20 of recipe

Servings Per Recipe: 20 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Grilled Panzanella

    Ingredients

    • VINAIGRETTE
    • 1/2 cup extra virgin olive oil, divided
    • 6 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
    • 6 tablespoons red wine vinegar
    • 1 clove garlic, finely chopped
    • Salt and ground black pepper
    • PANZANELLA
    • 1 1/2 pounds tomatoes, cored, seeded and cut into 1-inch pieces
    • 1 loaf (1 pound) rustic Italian, whole-wheat or French bread (10 to 12 inches long), sliced into 1-inch pieces, cut in half
    • 2 large bell peppers, any color, quartered
    • 1 medium zucchini, halved lengthwise
    • 1/2 English cucumber, peeled, halved lengthwise, sliced thin
    • 1 shallot, sliced thin
    • 1/4 cup shredded fresh basil, plus more for garnish

     

    Directions

    FOR VINAIGRETTE:
    WHISK
    together ¼ cup oil, pesto, vinegar and garlic in small bowl; season with salt and pepper.

    FOR PANZANELLA:
    GENTLY
    toss tomatoes with 1/2 teaspoon salt in a large bowl. Transfer to colander and set over bowl or in sink; set aside to drain for 15 minutes, tossing occasionally (this will allow water to drain out).

    HEAT grill to medium-high. Brush bread pieces on both sides with some remaining oil (you will need about 2 to 3 tablespoons); sprinkle with a little salt. Grill for about 30 seconds on each side or until nicely browned. Set aside.

    BRUSH peppers and zucchini with a little remaining oil (about 1 tablespoon will be needed); grill on each side for about 4 minutes. Cool; cut into bite-size pieces.

    ADD tomatoes, cucumber, shallot and basil to large bowl. Add grilled vegetables and vinaigrette; toss to coat. For appetizers, spoon a few tablespoons vegetable mixture over each bread slice and serve bruschetta-style. For a light entrée, serve two bread slices with about 1 cup of the vegetable mixture. Garnish with additional shredded basil, if desired.

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