For a summery appetizer, nothing's easier than fresh, seasonal produce and firing up the grill. Traditional panzanella is an Italian summer salad which incorporates semi-stale bread which has first been moistened either by presoaking in water or with vinaigrette. Garden-fresh produce like tomatoes, cucumbers and basil are common ingredients, and it’s typically dressed with a simple vinaigrette.

Grilled Panzanella

Vinaigrette:
1/2 cup extra virgin olive oil, divided
6 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
6 tablespoons red wine vinegar
1 clove garlic, finely chopped
Salt and ground black pepper

 

Panzanella:
1 1/2 pounds tomatoes, cored, seeded and cut into 1-inch pieces
1 loaf (1 pound) rustic Italian, whole-wheat or French bread (10 to 12-inches long), sliced into 1-inch pieces, cut in half
2 large bell peppers, any color, quartered
1 medium zucchini, halved lengthwise
1/2 English cucumber, peeled, halved lengthwise, sliced thin
1 shallot, sliced thin
1/4 cup shredded fresh basil, plus more for garnish

1. For Vinaigrette: Whisk together 1/4 cup oil, pesto, vinegar and garlic in small bowl; season with salt and pepper.
2. For Panzanella: Gently toss tomatoes with 1/2 teaspoon salt in a large bowl. Transfer to colander and set over bowl or in sink; set aside to drain for 15 minutes, tossing occasionally (this will allow water to drain out).
3. Heat grill to medium-high. Brush bread pieces on both sides with some remaining oil (you will need about 2 to 3 tablespoons); sprinkle with a little salt. Grill for about 30 seconds on each side or until nicely browned. Set aside.
4. Brush peppers and zucchini with a little remaining oil (about 1 tablespoon will be needed); grill on each side for about 4 minutes. Cool; cut into bite-size pieces.
5. Add tomatoes, cucumber, shallot and basil to large bowl. Add grilled vegetables and vinaigrette; toss to coat. For appetizers, spoon a few tablespoons vegetable mixture over each bread slice and serve bruschetta-style. For a light entrée, serve two bread slices with about 1 cup of the vegetable mixture. Garnish with additional shredded basil, if desired.

Makes 20 appetizers or 4 to 6 light entree servings.

Nutritional Information Not Provided.

Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.