Mediterranean Grilled Vegetable Panzanella

Only 30 minutes from fridge to table makes this Mediterranean Grilled Vegetable Panzanella a light, flavorful summer weeknight meal.

Until recently, I had never even heard of a panzanella, but then an article in the current issue of Vegetarian Times caught my eye and I knew I had to take the idea out for a spin.  I mean, what could be better?  Two of my favorite things – Bread and Salad – right there in one fast, easy to fix meal.  (In case you too are among the uninitiated, a panzanella is basically a bread salad dressed in a vinaigrette.)  For this grilled vegetable panzanella, I went with a Mediterranean theme, but the possibilities are virtually endless.

Mediterranean Grilled Veggie Panzanella

Prep Time30 mins

Total Time30 mins

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Course: Main Dish, Salad

Cuisine: Mediterranean

Servings: 4 -6

Author: Renée ♥

Ingredients

• 4 or 5 slices of rustic French bread
• 3 medium tomatoes cut in half horizontally
• 1 medium zucchini sliced once end-to-end
• 1 medium sweet onion sliced (1/2" slices)
• 1 medium eggplant sliced (1/2" slices)
• 1/4 cup olive oil divided
• 2 tablespoons balsamic vinegar
• 1 large clove garlic minced
• 4-6 cups coarsely chopped Romaine lettuce
• 1/4 cup sliced olives
• 2 ounces feta cheese crumbled
• 4 hard-boiled eggs chopped

Instructions

• Brush French bread slices very lightly with olive oil and grill them over medium heat for 3-4 minutes per side. Cut grilled bread into cubes and put them into a large bowl.
• Lightly brush tomato halves, zucchini halves, onion and eggplant slices with olive oil and place on grill. Season with salt and pepper. Grill about 4-5 minutes on each side, until they are slightly charred and barely tender. (Start the tomato halves with their cut sides down - they will retain their juices better that way.) Remove from grill when done and allow to cool slightly.
• Reserve two tomato halves. Cut the rest of the grilled veggies into chunks and put them into the bowl with the bread. Add chopped romaine and toss everything to combine.
• In a small bowl, coarsely chop the reserved tomato and smash the pieces with a fork. Add minced garlic, and whisk in 2 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper to taste.
• Sprinkle vinaigrette over bread mixture. Toss in sliced olives, feta and chopped hard boiled eggs and toss everything thoroughly to combine.

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