Grilled Vegetable Panzanella
Servings 6
Equipment
- Grill Pan
- Large Bowl
Ingredients
- Fran's Vinaigrette
- 4 thick slices of leftover rustic French bread grilled then cubed into bite-sized pieces
- 1 tbsp olive oil
- 8 Cremini Mushrooms quartered
- ¼ sweet yellow onion cut into chunks
- 6 stalks of asparagus woody ends removed & cut into thrids
- 1 medium Zucchini cut into chunks
- 3 small firm tomatoes quartered
- Sea salt and freshly cracked pepper to taste
Instructions
- Make Fran's Vinaigrette - recipe found here. Set aside to let the flavors mingle.
- Heat a grill pan coated with cooking spray over medium-high heat. Coat the sliced rustic bread with olive oil cooking spray, then place it on the grill pan and cook until toasted on both sides for 5 minutes. Remove and cube into bite-sized pieces.
- Add the olive oil to the grill pan, then place the mushrooms into the pan. Let them sit, leaving them alone, for 3-4 minutes, then flip them over for another 2 minutes, or until golden. Remove to a large bowl and set aside.
- Add the asparagus and onion to the grill pan, adding cooking spray if needed. Cook, stirring often for 3-4 minutes, or until fork-tender, and add to the bowl with mushrooms.
- Place the zucchini chunks and tomato quarters on the grill pan. Cook for 3-4 minutes on each side or until tender.
- Gently place them into the bowl.
- Add the grilled, cubed bread pieces to the bowl.
- Season the veggies and bread with sea salt and freshly cracked pepper to taste, then toss to coat.
- Drizzle some of the well-shaken vinaigrette on top, then toss to coat evenly. Taste & re-season or add more vinaigrette if needed.
- Serve immediately. Enjoy.