Panzanella salad

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Serves

8

Panzanella salad

Photo, Erik Putz.

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.

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