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Grilled Panzanella Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1/2 cup olive oil
  • 1 tsp minced garlic
  • 1/2 tsp dijon mustard
  • 2 tbsp champagne vinegar
  • salt and pepper
  • 1 large tomatoes cubed
  • 1/2 cup basil
  • 2 tbsp capers drained
  • 1 medium baguette
  • 1 large eggplant
  • 1 large red onion
  • 2 bell peppers
  • 2 ears fresh corn
  • salt and pepper

Instructions

  1. In a small bowl, whisk together 1/4 cup olive oil, garlic, mustard, vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.

  2. Preheat your grill.

  3. In a large bowl, combine the cubed tomatoes, capers and basil. Sprinkle with salt and pepper and set aside.

  4. Cut the eggplant, onion, peppers and baguette into large slices so they are easy to place on the grill. Remove the corn from the husks. Brush the baguette and vegetables with olive oil, sprinkle with salt and pepper and place on the grill.

  5. Grill for 3-5 minutes until nice grill marks are formed. Flip them over and cook for another 3-5 minutes.

  6. Place the grilled bread and vegetables on a cutting board and cut them all into large cubes. Cut the corn kernels off the cob.

  7. Add the bread and vegetables to the large bowl with the tomatoes.

  8. Toss with the dressing and serve warm.