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Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes

Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes

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  • 1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips
  • 1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices
  • 1 medium-size red onion, cut into 1/4-inch-thick rounds
  • 1 12- to 14-ounce loaf of ciabatta*, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices


  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon grated lemon peel
  • 1/3 cup extra-virgin olive oil
  • 1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)
  • 2 tablespoons drained capers

Recipe Preparation

For Salad

  • Prepare 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.

For dresssing

  • 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.

Reviews Section

Grilled Mexican Panzanella Salad with Chayote

Grilled Mexican Panzanella Salad with Chayote is a Latin inspired spin on the classic Tuscan bread salad. Grilled bread, corn, and chayote are combined with fresh tomatoes and queso fresco, and it all gets tossed with a yummy Cilantro Lime Vinaigrette!

Italian Grilled Panzanella Salad

This classic Italian summer panzanella salad oozes with fresh flavors of summer, and takes advantage of your ability to jump in the garden and harvest bell peppers, heirloom tomatoes, fresh assorted herbs, and the last of your summer squash. I usually see panzanella salad with tomatoes, crusty bread, and mozzarella cheese, but like the twist of these added grilled summer vegetables.

I do think this is a very special salad, and one that is a crowd pleaser. There is some preparation time involved with quite a bit of chopping, grilling, and assembling. All of it, well worth it in my opinion.

I found this recipe at, from Bon Appetit Magazine, August 2005, Grilled Panzanella Salad With Bell Peppers, Summer Squash, and Tomatoes. Although this recipe includes recommended Italian white wine pairings. I think a nice Sangiovese wine would be enjoyable, as well.

What recipes do you make with your summer vegetables? Have you made Italian panzanella salad before?

Grilled pepper and torn mozzarella panzanella

This salad is not here to break the internet. Even among my friends, roasted sweet red peppers seem to be a perplexingly hard sell, although I hope all roasted pepper resistors are not basing their impressions on the jarred ones — those slippery things shouldn’t even rank. Because it’s the year 2017, I’m sure at least half of the people we know at any given time aren’t eating bread, so that’s not going to go over well either. I’m not sure why people — even my own father — loathe capers, but I bet I will soon find out. I understand that lots of people don’t like onions, even marinated and grilled lovelies, in salads. I know we all agree on mozzarella, at least. (Phew.)

But if there’s one thing I’ve learned over the years writing recipes and sending them out into the world, it’s that not all dishes will stop everyone in our tracks and cause us to reroute our entire day to ensure it ends with this. Not all dishes elicit, or need to elicit, popular fervor.

But do know that I love this enough for me and you and everyone else. This is one of my favorite things I’ve made in quite some time and in the years before I finally got this the way I wanted, it gnawed at me. I just couldn’t figure out how I wanted to put it together. It’s one part my mother in-laws pickled garlicky red peppers. It’s one part this mozzarella roasted red pepper salad we used to get at a local restaurant before they changed it. It’s one part panzanella, a Tuscan salad with croutons that usually shows off summery things like tomatoes. And it’s one part this Alison Roman (anyone else excited about her book? I am, I am) recipe from Bon Appetit, which is how the chives and sherry vinegar got here. And it’s one part that time of the year when all meals cooked outside taste infinitely better than those cooked on a stove. I hope you agree. And if you do not, I will take all of your leftovers in a heartbeat. I’m going to be eating this all summer.


Grilled Pepper and Torn Mozzarella Panzanella

To grill
To finish

To grill: Heat your grill to medium-high, or if yours is small and dinky like mine, high heat. Spread peppers and onions across grill grates and grill, lid down, flipping as needed, until onions are charred in spots (they’ll be done first) and peppers are blistered and blackened in many spots and beginning to soften. Transfer onions to a plate as they’re done transfer peppers to a bowl. Use bread in bowl to swipe up any excess salt, pepper, and/or oil in it and place slices on grill. Grill until toasted on both sides. Transfer to plate with onions.

No grill? You can do all of the above under your broiler, or in your oven at 450 degrees F. Broilers vary wildly in how robust their heat is, so keep an eye on it. Vegetables tend to take longer in the oven, up to 40 minutes, but check in at 20 to be safe. In both cases, turn vegetables and bread as needed to get an even color.

Marinate peppers: Place foil or a lid over peppers in bowl to trap heat. Once they’re cool enough to handle, remove as much of the skin as you can. This is unquestionably the most annoying part so do only as much as would bother you to have to eat. (For me, this is almost every speck but you’re probably less crazy.) Cut peppers into 1/2- to 1-inch wide strips.

In the bottom of a large bowl, whisk together sherry vinegar, remaining 1 tablespoon olive oil, sugar, about 1/4 teaspoon kosher salt (and more to taste), and garlic. Add capers. Add peppers to bowl and let them marinate for as little as 5 minutes or up to a day, even. The longer they souse, the more pickled they’ll taste. After 5 minutes, however, they still have plenty of flavor.

To assemble and serve: Shortly before you’re ready to eat the salad, add onions to the bowl with the peppers. Tear bread into chunks and add to bowl, along with mozzarella. Mix gently, making sure the dressing coats the bread. Taste and add more seasoning if needed. Finish with herbs and serve in big heaps.

Scroll through the step by step photos to see how to make Grilled Panzanella Salad:

The bread need to be dry to soak up the vegetable juices and vinaigrette. If it&rsquos not stale, lay the bread out to dry before grilling.

Lightly grill the bread for extra flavor and crunch.

Grilled vegetables add lots of flavor to the salad.

The juices from the veggies and the vinaigrette will be absorbed by the bread chunks

Tips for making a great Grilled Panzanella Salad:

  • Unless the bread is already stale, lay thick slices of the bread out on a cooling rack for several hours to dry them out.
  • Grill the bread and some of the veggies to boost the flavor.
  • Vine ripened tomatoes are a must for this salad because the juices help moisten and flavor the bread.
  • The mix of veggies can vary based on what you&rsquove got on hand. But juicy vegetables like cucumber and zucchini are great choices for this summer salad.
  • Good options for this salad are onion, cucumber, zucchini, summer squash, eggplant, and peppers.
  • A few curls of Parmesan is the perfect topping. But you could also crumble goat cheese or ricotta salata over the salad.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.

Grilled Vegetable Panzanella

First gather your ingredients. I’ve honestly had this recipe buzzing around my head since last summer. Grilled veggies, grilled bread and grilled dressing. Jk that’s immmmmpossible! Or is it?

I love this whole wheat ciabatta. I love that it’s whole wheat and has fleck of poppies throughout. Not sure if you’ll find these at your bakery, so regular ciabatta is always delicious in this recipe!

Then after you give it a slice, brush both sides with extra light olive oil. Yo I could so crawl into one of those holes and take a nap. For real.

Next, over medium heat, toast the slices until nice and well… toasty.

Next, while those pups cool, get going on that prep. Veggie prep that is. You’ll want to cube this bread at some point. In the throes of making this recipe I forgot all about shooting a pic of that. But I think you can imagine what cubed grilled bread should look like!

First quarter a bunch of mushrooms, trimmed and sliced up an orange bell pepper, halved and de-seeded a yellow squash and zucchini, sliced up 3 good sized shallots and quartered a shhhh-load of campari tomatoes. Campari are my favorite. They’re sweet and once the grill does its magic with them you’ll know why I love these so. Two words blistered magic.

Then drizzle with a little olive oil…

Next give it a toss with a little kosher salt and it’s as read as it’ll ever be to hit that hot grill.

I got this grill basket [affiliate] from my mother-in-law a while ago… and I love it! It’s sits on the grill and you can stir your veggies without having to skewer a darn thing before hand nor risk dropping them through the grates. It’s from Pampered Chef FYI and I lurve it.

All you need is 5 minutes to make this vinaigrette. It’s a good idea that as those rainbowful veggies are grilling… grab that almost empty jar of Dijon. You know you have one in the far left back corner of your fridge or is it in the door? What? You don’t keep empty jars around? Then just use a heaping half teaspoon and that should do the trick! Really?… no empty jars huh?

This is my jar. Like I told ya above… there’s about a half a teaspoon or so in there… and instead of dirtying up yet ANOTHER bowl… I’m using this jar. Darn it!

Next mince up a large clove of garlic and add that in along with three tablespoons white wine vinegar and then seasoned it all with kosher salt and some fresh cracked black pepper. Poured in a half cup of light olive oil and screwed on the cap. Tight.

I then handed that Dijon jar right on over to Pat and made him shake the bejesus out of it because he’s strong and can handle it. While he was doing that, I went and checked on the grill.

Next pull the veggies off the grill when they reach a level of char, soft-yet-still-firm < kinda like my abs, not.>just watch out for drips… better yet slide that basket onto a platter.

Then toss with the grilled bread and drizzle with some of the dressing. Toss and serve warm!

This grilled vegetable panzanella really is summer in a bowl. Because it’s light and the vinaigrette only adds to the delicious flavors of the grilled vegetables. My personal favorite? The bread. Soaked with the juices of the veggies and the dressing.

Then I’ve died and gone to heaven with this salad! And I’m so excited for the leftover grilled vegetable panzanella tomorrow!

Ps! Make this gluten free by using toasted gluten free bread! Winner-winner…

Enjoy! And if you give this Grilled Vegetable Panzanella recipe a try, let me know by snapping a photo and tagging me on twitter or instagram !

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

All you need for this summer salad is grilled vegetables like eggplant, zucchini, yellow squash, bell peppers, and corn, all chopped and tossed together for an ultimate smoky salad. Dress with a tangy orange and lime sauce.

This time around the main ingredient doesn’t always need to be vegetables. Cut some Fuji apples into spiralized thin ribbons, add to cabbage or lettuce, tomatoes, carrots and cucumber. Then, dress the salad with a citrus vinaigrette and topped with savoury cheddar cheese, crunchy pecan and tart dried cranberries.

Grilled panzanella with pesto - a summer take on a classic Italian bread salad

Tomatoes, pesto, and grilled vegetables and bread make up this summer take on a classic Italian bread salad.

(Jessica Webster | The Ann Arbor News)

I've been a fan of panzanella – the classic Tuscan bread salad made with stale bread and tomatoes – since my first trip to Italy in my 20s. Panzanella is a peasant dish that dates back the 16th century, designed to use up bits of stale bread, much like the French do with panade.

I usually wait until my garden tomatoes are ripe before panzanella season starts in my household. But once I saw a recipe for grilled panzanella in the latest issue of Bon Appetit, I knew I had to make some right away.

I used the Bon Appetit recipe as a jumping off point. What if, instead of chopped herbs and vinaigrette, I dressed the salad with some pesto? What if I added some mozzarella? The result was a salad that was wildly popular in my household. My twelve-year-old wolfed his portion down, and asked that we save some to pack in his lunch for camp the next day.

This is my riff on the idea of grilled panzanella. Consider it a guideline. You can make it my way, or you can grill your own favorite vegetables. Make it with or without the cheese. Add eggplant or green beans. It’s all up to you.

Gallery: Grilled Panzanella Salad

Grilled Panzanella with Pesto

2 cups basil leaves, washed and dried

1/3 cup pine nuts or walnuts

2/3 cup extra virgin olive oil

¼ teaspoon freshly ground pepper

1 medium loaf of ciabatta or Tuscan bread, sliced into 1-inch thick slices

1 medium red onion, cut into wedges, with some of the root still attached

2 large bell peppers, halved, with ribs and seeds removed

2 medium summer squash, cut lengthwise into 1/3-inch thick slices

1 small bunch garlic scapes or green onions, ends trimmed

8 ounces mozzarella, cut into ½-inch cubes

2 cups cherry or grape tomatoes, halved

Start with the pesto. In a food processor or blender, combine the basil leaves, nuts, garlic and cheese, and pulse until coarsely chopped. Add roughly half of the olive oil and process until fully incorporated and smooth. Add pepper and remaining olive oil and process until smooth. Cover the pesto and set aside.

Prepare your grill for medium high heat. Brush both sides of each bread slice with olive oil. Do the same with the peppers and squash. Toss the onions and garlic scapes with the remaining olive oil.

Grill the bread on a clean, well-oiled grill, turning occasionally, until golden brown, about 4 minutes per side. Remove from the grill and set aside.

Grill the vegetables until tender, and grill marks are evident. Allow approximately 4 minutes per side for peppers, scapes and squash, and a little bit longer for the onion wedges. Transfer the vegetables to a cutting board.

Cut off any burned edges on the bread, and tear the bread into roughly 1-inch pieces and toss in a large mixing bowl. Stir in the pesto and toss well, so that all of the bread is coated.

Trim the root end from the onion wedges and separate the layers. Cut the scapes into 1 ½ or 2-inch segments. Remove as much of the charred skin as you can from the peppers cut into ½-inch by 2-inch strips. Cut the squash into similarly-sized strips. (Getting the slices perfectly sized is not important – the main idea is to get them into bite-sized pieces so you don’t need a knife to eat this salad.)

Add the vegetables and mozzarella cubes to the large bowl with the bread and pesto, and toss well. Add salt and pepper if you think it needs it I didn’t. You could also drizzle some more olive oil over the salad if it seems dry.

Why should burgers and steaks get all the attention? Behold, our ultimate guide to grilling vegetables!

Summer is just around the corner, which means it’s grilling season – and nothing makes summer vegetables sing like a char from the grill. We love grilling vegetables (and fruit!) for so many reasons. Not only is it a quick and easy way to prep veggies in the warm summer months, but there’s nothing more seasonally delicious than some sweet charred corn, or a skewer threaded with smokey grilled onions and peppers. Summer, we are so ready for you! While grilling veggies is super easy, things can go south if all the conditions aren’t right. Consider this your ultimate guide to grilling vegetables, all summer long!


1. Oil the food, not the grill. Instead of getting a grill or grill pan covered in oil, toss the veggies in oil ahead of time – this is when you’ll want to salt them, too. This way you’ll avoid flare-ups better, and your food won’t stick.

2. Clean that grill. No one wants to taste last weeks pork chops when they bite into a piece of grilled broccoli. Make sure you give your grill plenty of time to preheat, then give it a good cleaning with a wire grill brush. Put a little muscle into it! Cleaning it while hot helps the leftover foods burn off and release a lot easier.

3. Par-cooking is your friend. Artichokes, potatoes, and all dense root vegetables aren’t predisposed for the grill without a little love first. Poach artichokes or boil potatoes before throwing them on the grill, so that you don’t have to wait around for 30 minutes until they cook properly!

4. Don’t let little veggies fall through! Smaller vegetables, like button mushrooms, green beans or cherry tomatoes, either need skewers or grill pans to save them from falling through the grates of the grill.

5. Keep it hot. You want to be grilling vegetables at a pretty high temperature of about 450 degrees Fahrenheit. If the temperature is too low, not only do the veggies have a tendency to stick, but they could get limp and overcooked before they get that beautiful signature char.

6. Soak the skewers. When you’re planning on using bamboo or wooden skewers (a great way to keep thin or small-cut vegetables from falling through the grill grates) be sure to soak them in water for at least an hour before you grill them. This helps to keep them from burning over the flames. Metal skewers don’t need this treatment and they are reusable, so if you’re an avid griller, it may be worth picking up a set.

7. Lemon juice & vinaigrette for the win. Once your vegetables are hot and off the grill, finishing them with a little lemon juice or your favorite vinaigrette is an amazing way to bring out tons of flavor – and boom, you have a full-blown side dish ready to go with minimal effort.


Note that while we have suggestions for how long each vegetable will take, every grill is different, and they all have colder and warmer spots. Use this as a guideline, but use your own senses to decide how long your veggies need!

Corn: The quintessential summer-grilling vegetable – and with good reason! Seasonal corn is so naturally sweet, the char from grilling brings out a deep smokiness that is just about unbeatable. You can leave the husks on and grill them as is, and the corn will steam inside and cook to perfection while still getting that smokey flavor. However, our favorite way is to take the husks and threads off prior to cooking so that we get a direct char on the kernels. On a hot grill, it should take about 7-10 minutes to get your corn perfectly charred – and you need to rotate it frequently, every minute or so. Once you hear corn popping, that’s your cue to keep turning it!

Zucchini & Yellow Squash: Summer squash thrives on the grill, which is why it’s the star in Giada’s Grilled Panzanella Salad. You can slice zucchini into coins and thread onto a skewer, or slice it in half lengthwise into planks. Give them about 4-5 minutes on each side on a hot grill, then you can dice it up for a salad or any side dish you want.

Onions: Grilled onions take any burger or steak up about 100 notches in flavor! The easiest way to grill them is to slice them into 1/2 inch thick rings, leaving them intact. Grill them on each side for about 5 minutes, or until tender and charred. You can also chop onions up into a thick 1-2 inch dice and thread them onto skewers.

Tomatoes: Grilling tomatoes makes them incredibly sweet, and reduces some of the water content, making it a perfect choice for summer salads (hello, caprese!). Cut larger tomatoes in half or into 1/2 inch thick slices. Make sure the slices are oiled liberally and salted as to not stick to the grill. Grill them for about 3-4 minutes on high heat, and enjoy. You can also thread cherry or grape tomatoes on a skewer and grill them whole.

Bell Peppers: Bell peppers get their best flavor when they’re charred. Cut them into a large dice and thread onto a skewer, or simply cut the whole bell pepper in half laterally, grill on each side for about 3 minutes, and dice once cooled.

Lettuce: From kale to radicchio to romaine, a quick 30 second dip on the grill will give your lettuce a smokey depth that adds tons of flavor to salad. We especially love doing this with fibrous greens like kale and chard to make them a bit more tender. Since lettuce is so thin, it can go from raw to black very quickly, so make sure you’re watching it!

Mushrooms: Portobello mushrooms are a quintessential grilling vegetable, and the smokey flavor of grilling lends to their meaty texture. Prep them by snapping off the stems, and grill on each side for about 4-5 minutes. For smaller mushrooms like button or cremini, you may need to use a grill pan to avoid losing them through the grates.

Fennel: Fennel is a dense and hard vegetable, so you’ll need to cut it vertically from the base into 1/4 – 1/2 inch thick slices (you can see our fennel cutting guide here!) If you have a lid on your grill, close it while you cook the fennel so that it creates an ambient heat environment and cooks the vegetable more thoroughly.

Artichokes: A grilled artichoke is one of our favorite appetizers or summer side dishes. We have an entire guide and recipe on how to get the job done here! The secret is par-cooking the artichokes first in a lemony broth – otherwise, you’ll be waiting by your grill for an hour before they even begin to get tender.

Potatoes: Similarly to artichokes, potatoes need the par-cooking treatment if you want to get grillmarks on a larger potato. However, you can slice waxy potatoes (like yukon golds, fingerlings or red potatoes) into 1/4 inch thick coins, like in Giada’s Grilled Lemon Potato Salad recipe, and they’ll cook up in just 4 minutes per side.

Eggplant: Eggplant can be tricky to cook while maintaining a pleasing texture, and grilling is a great way to go. Getting a quick char on the outside of eggplant saves the inside from getting too mushy and watery. For thinner varietals like Japanese eggplant, simply slice in half lengthwise into two planks, and grill cut-side down. For a larger globe eggplant, slice laterally into 1/2 inch thick planks, and grill for about 4 minutes per side. If you’re planning to use the eggplant to make dips, you’ll want to set the entire globe eggplant on the grill. Rotate it every 5 minutes until it is cracked and very soft. Allow to cool, then scoop out the silky insides for a delicious dip.

Green Beans: Thin vegetables like green beans need a grill pan! That said, green beans do exceptionally well on the grill, and taste great with a smokey char (and you can even eat them like fries!). Cook them for about 5 minutes, turning somewhat frequently to get an even char.

Asparagus: What goes better with a grilled steak than grilled asparagus? Prep the asparagus by snapping off the fibrous thick ends. The perfect asparagus for grilling will be a medium-sized one: ones that are too thin will shrink up and wither away from the intense heat, but asparagus that’s too thick will take too long to cook. Find something right in the middle! Grill asparagus for about 6 minutes, turning once or twice throughout the cooking.

Did you find our ultimate guide to grilling vegetables helpful? Let us know in the comments below.

Summer’s last hurrah panzanella

Nevertheless, before I go whole-squash into the colder months, I had to have one last hurrah with summer before I admit that I’m finally no longer incessantly craving it, and there’s no better way to take in late-summer produce than with a panzanella. I’ve made this one before, but it was years ago, which means in Internet-speak, it’s probably dead to all of you and due for a revival.

I made it with a combination of colored peppers, big tomatoes and cubes of Laurie Colwin’s timetable-free whole wheat bread (because, as usual, I’d let it get stale before I responsibly packed it off to the freezer), but you can make it with anything you have on hand–heck, I’ve even seen it made with cornbread, and oh, did the thought of it make me drool. Let us know what you come up with in the comments.

One year ago: Cream Cheese Noodle Kugel (stay tuned for an awesome update in the coming weeks!)

Topic Index: I know that everyone wants to find old recipes in different ways. Some people like vast recipe indexes, others like search functions (top left!) and others like to read through months like a storybook. Well, I like visual aids, so this weekend I created some topic pages that filter the archives into recognizable, and somewhat seasonal groups. Want soup recipes? We’ve got a page for that. Apple recipes? We’re on it. Need a frosted and filled cake for your cousin’s birthday party? Bingo! View all of the topics from this link, now fourth down in the sidebar. Expect to see more topic archives built as themes emerge.

Summer Panzanella
From Ina Garten

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes (I like to use a combination of purple or yellow or orange, to nicely colorize the dish)
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk together the ingredients.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Watch the video: Crispy Panzanella Salad - Tuscan Bread u0026 Tomato Salad Recipe


  1. Arashikora

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  3. Azzam

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  4. Trevonn

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  5. Mezik

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