Grilled Vegetable Panzanella
This is a great summer salad adapted from Vegetarian Times Summer 2013 issue.
Serves 4
30 minutes or fewer
- 4-6 slices rustic whole wheat French bread
- 1 12-oz. pkg. cherry tomatoes
- 16 large green beans, chopped
- 1 large yellow squash, roughly chopped
- 2 Tbs. olive oil
- 2 Tbs. white (or regular) balsamic vinegar
- 1 large clove garlic, minced (if desired)
- 1 small head radicchio, roughly chopped
- Blue cheese, crumbles (optional)
- 2 hard-boiled eggs, roughly chopped
1. Coat grill pan or basket with cooking spray, and preheat over medium heat.
2. Grill bread slices 3 to 4 minutes per side until crisp and lightly charred. Slice into cubes, and transfer to large bowl.
3. Coat tomatoes, green beans, and squash lightly with cooking spray, and season with salt and pepper, if desired. Arrange in separate groups on prepared grill pan or in grill basket. Grill 8 minutes, or until squash and beans are charred and just tender, and tomatoes are splitting open, turning vegetables occasionally.
4. Combine bread and vegetables in a bowl and toss lightly.
5. Whisk together oil, vinegar, and garlic (optional) in large serving bowl. Drizzle over vegetable and bread mixture. Toss with chopped eggs. Serve in shallow bowls and top with 1 tbsp of cheese crumbles (optional).
