Description
A vibrant Spring Vegetable Panzanella featuring grilled seasonal vegetables and crusty bread, perfect for a fresh meal.
Ingredients
Scale
- 1/2 cup olive oil, extra virgin
- 1/4 cup balsamic vinegar
- 11/2 teaspoon dijon mustard
- 2 cloves garlic, grated
- 2 tablespoons capers (fluid drained)
- 1 hot house cucumber, halved, seeded, and diced
- 10 oz cherry tomatoes, halved
- 1 bell pepper (red, orange, or yellow), sliced into planks
- 1 pound asparagus, fibrous ends snapped/cut off
- 12 oz jar artichoke hearts, packed in water
- 1 zucchini, sliced into planks
- 16 oz French bread or Italian loaf, sliced into cubes
Instructions
- Grill Your Veggies: Start by heating up the grill and tossing your spring veggies onto the grates. Watch them closely until they are tender and have those lovely char marks. Grilling brings out their natural sweetness, but be careful not to overdo it or they will turn mushy.
- Toast Your Bread: Grab your gluten-free bread and toast it in a hot skillet until it is golden brown. It should feel crispy to the touch and have a nice crunch when you break it. This step adds texture to the salad, so do not skip it, or you might end up with a soggy dish.
- Whisk Together the Dressing: Combine your olive oil, vinegar, and capers in a bowl, whisking until it is nice and smooth. The aroma should be fresh and zesty. Make sure to taste and adjust the vinegar if it is too tangy for your liking; you want it to complement, not overwhelm.
- Toss Everything Together: In a large bowl, add your grilled veggies, toasted bread, and any additional salad ingredients. Drizzle the dressing over everything and gently toss until it is evenly coated. Keeping it gentle is key; you do not want to break up the veggies too much.
- Let It Sit: Allow the panzanella to rest for a few minutes before serving. This helps all those flavors meld together, and you will notice how the bread absorbs a bit of the dressing. Do not let it sit too long though, or the bread may get too soft.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days. The bread may lose its crunch.
- Expert Tips: If vegetables are becoming mushy, monitor grilling time and check for doneness every couple of minutes to avoid overcooking.
- When the bread is too soft, giving it a longer toasting time in the skillet helps achieve that golden, crispy texture.
- If the dressing tastes overpowering, a quick adjustment of vinegar and capers can help to mellow the flavor before serving.
- For smaller vegetables that slip through the grill, using a grill tray can keep them secure and nicely charred.
- When seasoning components, sprinkle a little salt and pepper as you prepare them to really enhance their flavor before assembling the salad.
Nutrition
- Calories: 206
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg