Grilled Panzanella with Zucchini and Bell Pepper
Smoky charred vegetables and crisp grilled bread tossed in a bright lemon-basil vinaigrette.
Why This Recipe Works
Grilling the bread and vegetables adds a deep smokiness that transforms a standard panzanella into something substantial enough for a main course. Skewering the onion rounds is the key technique here, as it keeps them intact while they develop sweet, charred edges on the grate.
Instructions
Whisk two tablespoons of oil, the basil, lemon zest, lemon juice, garlic, mustard, salt, and pepper together in a large bowl. Thread the onion rounds from side to side onto a 12-inch metal skewer to prevent them from falling through the grill grates. Brush the onion, bell pepper, zucchini, and bread with the remaining oil and season with salt and pepper.
Prepare your grill for medium-high heat. If using charcoal, the coals should be covered with ash; if using gas, heat with all burners on high for 15 minutes, then turn them down to medium.
Clean and oil the cooking grate. Place the vegetables and bread on the grill and cook until the bread is well toasted, about 4 minutes, and the vegetables are tender and spottily charred, 10 to 15 minutes. Transfer the items to a cutting board as they finish cooking.
Remove the onion from the skewer. Cut the vegetables and bread into 1-inch pieces and toss gently in the bowl with the vinaigrette. Divide among plates and sprinkle with goat cheese.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 2 days.
