Panzanella salad

Serves 8

This article has not been rated yet.

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
1 cup
halved cherry tomatoes
2 tbsp
balsamic vinegar
1
garlic clove, minced
1/4 tsp
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.

Nutrition

Chatelaine Quickies: How to make zucchini-feta cakes

Recipe Collections
Advertisement
Latest Recipes