Name: Grilled Summer Vegetable Panzanella
Total time: 40 min
Ingredients: 2 medium zucchini (1 pound), cut into thirds lengthwise; 1 medium eggplant (1 pound), cut into 1-inch-thick rounds; 1 medium red onion, cut into 1-inch-thick rounds; 8 ounces crusty country-style bread, sliced 1/2-inch thick; 7 tablespoons extra-virgin olive oil, divided; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 3 tablespoons red-wine vinegar; 1 medium clove garlic, grated; .5 cup chopped herbs, such as parsley or basil, plus more for garnish; 0.25 cup crumbled feta (optional)

Grilled Summer Vegetable Panzanella

This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty country-style bread helps soak up the flavors. The optional feta cheese adds a briny finishing note. To keep sodium in check, reduce the amount of salt in the salad if you opt to use the feta.

Carolyn Casner

Published on April 29, 2021

Grilled Summer Vegetable Panzanella with Feta — Photo: Brie Passano

Active Time:

30 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Egg Free Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 medium zucchini (1 pound), cut into thirds lengthwise
1 medium eggplant (1 pound), cut into 1-inch-thick rounds
1 medium red onion, cut into 1-inch-thick rounds
8 ounces crusty country-style bread, sliced 1/2-inch thick
7 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
3 tablespoons red-wine vinegar
1 medium clove garlic, grated
½ cup chopped herbs, such as parsley or basil, plus more for garnish
¼ cup crumbled feta (optional)

Directions

Preheat grill to medium.
Brush both sides of zucchini, eggplant, onion and bread with 3 tablespoons oil. Sprinkle the vegetables with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning once, until tender, 4 to 5 minutes per side. Grill the bread until lightly charred in spots, about 3 minutes per side.
Meanwhile, whisk vinegar, garlic and the remaining 4 tablespoons oil and 1/4 teaspoon each salt and pepper in a large bowl. When the vegetables and bread are cool enough to handle, cut them into bite-size pieces and add to the bowl along with the herbs. Toss to coat well. Let stand for 10 minutes before serving. Top with crumbled feta, if using, and more chopped herbs, if desired.

Nutrition Facts (per serving)

288	Calories
18g	Fat
29g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 288
% Daily Value *
Total Carbohydrate 29g	11%
Dietary Fiber 4g	14%
Total Sugars 9g
Protein 5g	10%
Total Fat 18g	23%
Saturated Fat 3g	15%
Cholesterol 3mg	1%
Vitamin A 1251IU	25%
Sodium 399mg	17%
Potassium 433mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.