Garlicky Grilled Vegetable Panzanella
Easily make this a meal time salad by adding canned cannellini beans (drained and rinsed) or your favourite meat.
Print
Pin
Email
Share
Servings: 6 servings
Ingredients
- 1 whole wheat grain baguette, cut into 1/2 inch pieces cut into 1/2 inch pieces
- 4 garlic cloves, halved
- 1 lb cherry tomatoes, halved
- 1 each red and yellow pepper, seeded and thinly sliced
- 1/4 cup each coarsely chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup canola oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Place whole wheat baguette slices on greased grill over medium-high heat until grill marks appear, turning once, about 4 minutes. Rub toasts with half the garlic cloves. Cut baguette into rough pieces and place in a large bowl.
- Add cherry tomatoes, red pepper, yellow pepper, parsley, Parmesan cheese, canola oil, remaining garlic cloves, salt and pepper to bowl with baguette pieces. Toss to combine flavours.
- Transfer to a foil pan. You can make ahead, cover and refrigerate for up to 2 days. Bring to room temperature before grilling. Cover foil pan with heavy-duty foil. Place the foil pan over the indirect heat of your grill. Place on one rack of a 2-burner barbecue or on the center rack of a 3-burner barbecue. Heat the surrounding burners to medium-high heat, about 375°F (190°C). Close lid and grill, stirring once, until vegetables are very tender, about 20 minutes.
Nutrition Facts
Garlicky Grilled Vegetable Panzanella
Amount per Serving
Calories
242
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
4
mg
1
%
Sodium
432
mg
19
%
Potassium
282
mg
8
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
671
IU
13
%
Vitamin C
58
mg
70
%
Calcium
100
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.