Grilled veggie panzanella with mozzarella and basil
print recipe
Rating:
-1 (0 rated)
Servings:
Serves 6 Servings

Ingredients

    • 1 loaf French bread, cut on an angle into 1-inch thick slices
    • 1/2 cup extra-virgin olive oil, plus more for brushing and drizzling
    • 1 yellow squash, cut on an angle into 3/4-inch thick slices
    • 1 small zucchini, cut on an angle into 3/4-inch thick slices
    • 1 orange bell pepper, cut into quarters
    • 8 ounces heirloom cherry tomatoes
    • 1/2 cup red wine vinegar
    • 1/2 tsp Dijon mustard
    • 1 garlic clove, grated
    • 8 ounces fresh mozzarella cheese, cut into 1/2-inch dice
    • 1 cup fresh basil leaves, torn

Preparation

Baking Directions:

Preheat a grill or grill pan to medium-high heat. If using an outdoor grill, coat a grill basket with cooking spray and put it on the grill. Brush both sides of the bread with oil and season with salt and pepper. Grill until grill marks appear, about 2 minutes per side. When cool enough to handle, cut or tear into 1-inch cubes. In a large bowl, combine the squash, zucchini and bell pepper. Drizzle with oil, season with salt and black pepper and toss to coat. Grill, flipping once, until the vegetables have grill marks and are softened and caramelized, 6 to 8 minutes. When cool enough to handle, cut the squash, zucchini and pepper into 1-inch pieces and transfer to another large bowl. Add the tomatoes to the first bowl, drizzle with a little more oil and season with salt and pepper. Grill until charred and caramelized, 4 to 5 minutes. Add the tomatoes to the grilled vegetables.In a small bowl, combine the vinegar, mustard and garlic. While whisking, slowly drizzle in the half cup of oil and whisk until emulsified. Season with salt and pepper. Add the toasted bread and mozzarella to the bowl of vegetables. Drizzle in the vinaigrette, add the torn basil leaves and toss well. Let stand for 10 minutes before serving to allow the flavors to develop.

Recipe tags

Easy American

More recipes