Summer Vegetable Panzanella Salad
| This recipe is simple, filling, crunchy, and savory, and it celebrates the very best of summer produce. |
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Summer Vegetable Panzanella Salad
This recipe is simple, filling, crunchy, and savory, and it celebrates the very best of summer produce.
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Prep Time
10min
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Cook Time
15min
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Total TIme
25min
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Serving Size
4
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Category Title Salad
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Cuisne Type Italian
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Level Simple
Recipe By: Delallo
Ingredients
- Marinade:
- Oil from two jars DeLallo Roasted Pepper Bruschetta, peppers set aside to finish
- 4 Tbsp. DeLallo Golden Sweet Balsamic Style Vinegar
- 4 large cloves garlic, minced
- Salt + pepper, to taste
- Vegetables:
- 2 medium zucchini, chopped
- 2 medium yellow squash, chopped
- 8 oz. baby bella mushrooms, chopped
- ½ lb. asparagus, woody ends removed
- A handful radishes, chopped
- ½ sweet onion, chopped
- To Finish:
- Reserved peppers from the two jars DeLallo Roasted Pepper Bruschetta
- ½ box DeLallo Rosemary Focaccia Toast, broken into bite-sized chunks
Directions
- Mix all of your marinade ingredients in a jar with a whisk until combined.
- Add all of your chopped vegetables to a large bowl and pour the marinade over the top. Mix to combine.
- Grill your vegetables in a grill basket until charred and tender, or sauté them on the stove until caramelized and tender.
- Pour your cooked vegetables back into a large bowl, and add your reserved peppers and focaccia toast and serve! Be sure to add the focaccia toast right before serving - it softens just enough while retaining a bit of crunch.
Keywords:
grilled vegetable panzanella salad , panzanella salad recipe