Grilled Vegetable and Bread Salad
A summery, Mediterranean-inspired panzanella with charred vegetables and goat cheese.
Why This Recipe Works
Grilling the vegetables alongside the bread adds a smoky depth to this rustic salad that standard panzanella lacks. Using a skewer to hold the onion rounds together ensures they char evenly without falling through the grates.
Instructions
Whisk most of the olive oil with the basil, lemon zest, lemon juice, garlic, and mustard in a large bowl. Reserve about one tablespoon of the oil for grilling. Season the dressing with salt and pepper to taste.
Prepare the grill for medium-high heat. If using a gas grill, the burners should be on medium-high; if using charcoal, the coals should be spread in a single even layer.
Thread a metal skewer horizontally through the onion rounds to keep them from falling apart. Brush the onion, bell pepper, zucchini, and bread slices with the reserved oil and season the vegetables with salt and pepper.
Place the vegetables on the grill and cook until they are tender and show distinct char marks, about 4 to 6 minutes per side. At the same time, toast the bread slices on the grill until they are golden and crisp, about 1 to 2 minutes per side.
Transfer everything to a cutting board. Cut the grilled vegetables into bite-sized pieces and the toasted bread into 1-inch cubes. Add them to the bowl with the dressing and toss to coat.
Scatter the crumbled goat cheese over the top and serve immediately while the vegetables are still warm and the bread is crisp.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days, but the bread will soften.
