Grilled Vegetable Panzanella
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer salad of grilled vegetables and ciabatta cubes tossed with a tangy Dijon vinaigrette. The grilled mushrooms, peppers, zucchini, and tomatoes are charred and tender, with bread adding texture. Perfect as a side to a main course on warm days.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 small ciabatta buns (whole grain if you can find it)
- 2 tablespoons olive oil (divided)
- 10 campari tomatoes (quartered)
- 8 ounces cremini mushrooms (quartered)
- 3 shallots (peeled and sliced lengthwise)
- 1 orange bell pepper (sliced)
- 1 medium zucchini (seeded and sliced)
- 1 medium yellow squash (seeded and sliced)
- 1 clove garlic (finely minced)
- 1/2 teaspoon dijon (give or take) (I use an almost-empty jar of Dijon mustard)
- 3 tablespoons white wine vinegar
- 1/2 cup light olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 321mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 801mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 321MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.