nutritional information

Per 2-cup serving:

  • Calories: 361
  • Protein: 15 g
  • Total Fat: 17 g
  • Saturated Fat: 4 g
  • Carbohydrates: 39 g
  • Cholesterol: 192 mg
  • Sodium: 533 mg
  • Fiber: 4 g
  • Sugar: 8 g

Grilled Vegetable Panzanella

Grilled Vegetable Panzanella

Serves 4

30 minutes or fewer

Grilled summer vegetables require little seasoning to taste spectacular in this hearty bread salad.
  • 4 slices rustic French bread (8 oz.)
  • 1 12-oz. pkg. cherry tomatoes
  • 16 large green beans (4 oz.)
  • 1 large yellow squash, quartered lengthwise
  • 2 Tbs. olive oil
  • 2 Tbs. white balsamic vinegar
  • 1 large clove garlic, minced (1 tsp.)
  • 1 small head radicchio, diced
  • 1 oz. chilled blue cheese, crumbled or coarsely grated (⅓ cup)
  • 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.

July/August 2013 p.27

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

Sara Shakked - 2015-05-05 00:33:16

Great recipes! Vegan is our style!

Connie Kuest - 2014-09-04 22:20:31

Veggie and excellent!

Connie Kuest - 2014-09-04 22:04:31

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.

Michelle - 2014-08-12 23:10:57

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

Sara Shakked - 2014-07-17 18:18:30

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

Carolyn Bradney-Murray - 2013-10-03 18:02:16

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!

Cara - 2013-09-26 16:25:44


Amy - 2013-08-31 09:45:16

Try this

dd - 2013-08-30 01:49:57

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!

Katrina - 2013-08-04 23:08:07