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Panzanella salad

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  • Makes8 servings
Panzanella salad

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 1 eggplant, cut into chunky pieces

  • 1 zucchini, cut into chunky pieces

  • 1 yellow bell pepper, cut into chunky pieces

  • 4 tbsp olive oil, divided

  • 2 cups croutons

  • 1 cup halved cherry tomatoes

  • 2 tbsp balsamic vinegar

  • 1 garlic clove, minced

  • 1/4 tsp salt

  • 1/4 cup fresh basil, shredded

Instructions

  • PREHEAT barbecue to medium. (For best results, oil grill before barbecuing vegetables.)

  • TOSS eggplant, zucchini and peppers with 1 tbsp olive oil. Barbecue, lid closed, 5 to 6 min per side. Toss with 2 cups croutons and 1 cup halved cherry tomatoes.

  • WHISK remaining 3 tbsp olive oil with balsamic vinegar, garlic and salt. Drizzle over salad. Sprinkle with basil, and serve.


Chatelaine Quickies: How to make zucchini-feta cakes

https://www.youtube.com/watch?v=FaTjIuLK04A

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