Grilled Vegetable Panzanella Recipe | Vegetarian Times Skip to main content

Grilled Vegetable Panzanella

Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.



Ingredient Line: 
4 slices rustic French bread (8 oz.)
Ingredient Line: 
1 12-oz. pkg. cherry tomatoes
Ingredient Line: 
16 large green beans (4 oz.)
Ingredient Line: 
1 large yellow squash, quartered lengthwise
Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 Tbs. white balsamic vinegar
Ingredient Line: 
1 large clove garlic, minced (1 tsp.)
Ingredient Line: 
1 small head radicchio, diced
Ingredient Line: 
1 oz. chilled blue cheese, crumbled or coarsely grated (⅓ cup)
Ingredient Line: 
4 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. Transfer all but 4 tomatoes to medium bowl. Press tomatoes in bowl slightly to release juices. Spoon tomatoes, and then their juices, over toast cubes.

5. Whisk together oil, vinegar, and garlic in large serving bowl. Add remaining 4 tomatoes, mash coarsely, and season with salt and pepper, if desired. Cut green beans and squash crosswise into 1/2-inch pieces. Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle chopped eggs over top.

Nutrition Information: 

15 g
Total Fat: 
17 g
Saturated Fat: 
4 g
39 g
192 mg
533 mg
4 g
8 g
Serves 4

Comments on this Recipe

This was amazing! We picked up all the ingredients at the farmers market and made it for Sunday dinner. The green beans were crisp,the squash tender, and the blue cheese really tied everything together!I did it in the broiler as we don't have a grill and it still turned out really well. We will definitely make this again!

Try this


This recipe was so delicious! All the ingredients went together really well. I was a little worried about my bread (it was a stale), but the ingredients all worked together to moisten/soften the bread perfectly. I made it vegan for my best friend, with a chicken breast for my meat eating hubby and just like it called in the recipe for myself. So wonderful!

Excellent! I did not use the hard boiled eggs or blue cheese.

Extremely unusual and we loved it, shared the recipe with family members. One of our go-tos.

We had this tonight for dinner. Delicious. I changed the blue cheese to goat cheese (lactose intolerant in family) but left everything else the same. I grilled everything a few days ago on the weekend when we were grilling anyway. Stored veggies and bread separately in the fridge. Only took me a couple of minutes to make the dressing and we had a perfect weeknight dinner in five minutes.

Veggie and excellent!

Great recipes! Vegan is our style!

Yep, sounds super weird. And is delicious as is. Something about such a strange combo comes together perfectly.