Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare barbecue (medium heat).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare barbecue (medium heat).
Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper.
Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion.
Grill bread until browned and crisp, turning occasionally, about 4 minutes.
Cool slightly.
Rub bread with cut sides of garlic.
Tear bread into 3/4-inch pieces; place in very large bowl.
Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
Whisk first 3 ingredients in small bowl to blend.
Gradually whisk in 1/3 cup oil.
Season dressing to taste with salt and pepper.
Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss.
Let stand 20 minutes.
Season with salt and pepper.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.