Panzanella Vegana

Panzanella Vegana is a refreshing Italian salad that combines grilled veggies and crusty bread for a delightful BBQ twist. It's a vibrant, nutrient-packed dish that celebrates the flavors of summer while being entirely plant-based.

Ingredients

• stale ciabatta bread - 150 grams
• cherry tomatoes - 200 grams
• cucumber - 1 medium (about 200 grams)
• red onion - 1 small (about 70 grams)
• bell pepper (any color) - 1 medium (about 150 grams)
• zucchini - 1 medium (about 200 grams)
• fresh basil - 30 grams
• olive oil - 4 tablespoons
• balsamic vinegar - 2 tablespoons
• salt - 1 teaspoon
• black pepper - 1/2 teaspoon

Steps

1. Preheat the grill to medium-high heat.
2. Cut the stale ciabatta bread into bite-sized cubes and set aside.
3. Slice the cherry tomatoes in half, chop the cucumber, thinly slice the red onion, and cut the bell pepper and zucchini into strips.
4. In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, and zucchini.
5. Drizzle 2 tablespoons of olive oil, balsamic vinegar, salt, and black pepper over the veggies and toss to coat.
6. Place the vegetable mixture onto the grill and cook for about 8-10 minutes, turning occasionally until they are tender and slightly charred.
7. Meanwhile, in a skillet over medium heat, add the remaining 2 tablespoons of olive oil and toast the bread cubes until golden brown, about 5-7 minutes.
8. Once the vegetables are grilled, remove them from the heat and allow to cool slightly.
9. In a large serving bowl, combine the grilled vegetables, toasted bread cubes, and torn fresh basil leaves.
10. Toss gently to mix and serve immediately, drizzling any remaining dressing from the bowl over the top.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 440 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and antioxidants from fresh vegetables.

Tags