Grilled Vegetable Panzanella Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer salad of grilled vegetables and bread tossed in a bright lemon-herb vinaigrette with Parmesan. Fresh, charred vegetables with toasted bread cubes make this a hearty complement to grilled meats.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 crusty baguette (cut into 1 to 2 inch chunks)
- 2 tbsp extra virgin olive oil
- salt and freshly ground pepper
- 1 medium zucchini (sliced)
- 8 ounces mushrooms (left whole)
- 1/2 of a red pepper (quartered)
- 1/2 of a yellow pepper (quartered)
- 1/2 large red onion (sliced)
- 1/2 cup parmesan cheese for serving, if desired
- 1 ounce red wine vinegar
- 3 ounces extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (chopped)
- 1/2 teaspoon dried oregano
- salt and pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1257mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 19mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.