Charred Vegetable Panzanella with Olive Oil Bread

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featuring our Perfectly Crafted Thick Sliced Multigrain

Call it the perfect salad. Topped with grilled Perfectly Crafted bread, these Tuscan flavors will leave you feeling, perfect.

 

Ingredients

  • 6 slices Nature’s Own Perfectly Crafted Multigrain Bread

  • 1 medium zucchini, halved lengthwise

  • 1 medium yellow squash, halved lengthwise

  • 1 medium Japanese eggplant, halved lengthwise

  • 1 red onion, sliced 1/2-inch thick

  • 5 tablespoons olive oil, divided

  • 1/2 teaspoon salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 3 tablespoons red wine vinegar

  • 3 cups arugula

  • 1 pound assorted color tomatoes or cherry tomatoes, cut into 1-inch pieces

  • 1 cup finely shredded Parmesan cheese

  • 1/2 cup coarsely chopped fresh basil

  • Finely shredded Parmesan cheese (optional)

 
 

Directions

  • Brush bread, zucchini, squash, eggplant, and red onion with 2 tablespoons olive oil and season with salt, garlic powder, and black pepper.

  • Grill zucchini, yellow squash, eggplant, and red onion, covered on grill rack, directly over medium-high heat for 6 to 8 minutes, or until tender, turning once halfway through grilling. Remove vegetables and set aside to cool slightly.

  • Grill bread on grill rack directly over medium-high heat for 1 to 2 minutes or until toasted and lightly charred, turning once halfway through grilling. Remove bread and set aside.

  • Cut grilled, cooled vegetables into 1-inch pieces. Transfer to a very large bowl. Toss with remaining 3 tablespoons olive oil and red wine vinegar. Add arugula, tomatoes, 1 cup Parmesan cheese, and basil and toss gently to combine.

  • Cut grilled bread into 1-inch pieces and add to vegetable mixture; toss gently to combine.

  • Serve immediately or let stand at room temperature for up to 30 minutes. To serve, garnish with additional Parmesan cheese, if desired.

 
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