Grilled Vegetable Panzanella Salad

A perfect summer side dish. Loaded with grilled vegetables, whole wheat baguette and tossed in a lemon herb vinaigrette.

grilled vegetable panzanella salad

I love a good panzanella salad. The crispy hearty bread, soaked in an Italian vinaigrette and tossed with mozzarella, tomatoes and basil. Although I like the traditional version very much I wanted to make use of the seasonal vegetables I had on hand and incorporate them into this dish.

grilled vegetable panzanella salad

My version of panzanella salad is made with whole wheat crusty bread, parmesan cheese, lemon-herb vinaigrette and loaded with roasted vegetables.

The salad is bursting with flavor in every bite.  The juices from the grilled vegetables and the lemon-herb vinaigrette get soaked into the hearty bread.

To get the full effect of this salad make sure to get vegetables, cheese, and bread in every bite. You’ll be glad you did!

Panzanella salad works best with crispy, day old bread. If you bought the bread today or did not leave it out the night before, simply place in the oven and broil until lightly golden brown and crispy. You can even place the bread on the grill along with your vegetables. Just make sure to keep a close eye on it.

This recipe is very simple to make. While the vegetables are cooking prepare the lemon herb vinaigrette. When the vegetables are ready cut them into bit size pieces and toss with the vinaigrette and bread.

If you do not have a grill at home like me, I recommend using a cast iron grill pan. You still get the same grill marks as well as the nice smokey flavor.

grilled vegetable panzanella salad

This Grilled Vegetable Panzanella Salad can be served family style on a  platter perfect for a backyard barbecue. You can even make this a meal by adding grilled chicken, fish, or steak.

Garnish the salad with extra parsley and lemon. Drizzle with olive oil as desired and serve immediately.

panzanella salad

Grilled Vegetable Panzanella Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
A perfect summer side dish. Loaded with grilled vegetables, whole wheat baguette and tossed in a lemon herb vinaigrette.


Panzanella Salad

  • 1 whole wheat baguette cut into 1 to 2 inch chunks
  • 1 tablespoon extra virgin olive oil
  • salt and freshly ground pepper
  • 1 medium zucchini sliced
  • 8 ounces mushrooms left whole
  • 1/2 of a red pepper quartered
  • 1/2 of a yellow pepper quartered
  • 1/2 red onion sliced
  • 1/2 cup parmesan cheese

Lemon-Herb Vinaigrette

  • 1 ounce red wine vinegar
  • 3 ounces extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley chopped
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • pinch of salt


  • To begin, toss your vegetables in the olive oil and season with salt and pepper. Place on the grill over medium high heat. The vegetables will take about 7-10 minutes to cook. The bell peppers will take the longest. Flip the vegetables half way through. When the vegetables are cooked cut them into medium bite size pieces. I left my zucchini and onions whole. I just diced up my mushrooms and bell peppers.
  • To make the vinaigrette whisk together the vinegar, olive oil, and lemon juice. Season with parsley, oregano and salt and pepper.
  • In a large bowl combine the grilled vegetables and baguette. Drizzle with the lemon-herb vinaigrette and toss to combine. Serve on a platter and garnish with extra lemon and parsley. You can also drizzle a bit more olive oil as well. Serve immediately.

Recipe Notes

If your baguette is not crusty enough or you did not use day old bread place bread on a baking sheet under a broiler on high and let cook for about 2-4 minutes. Keep a very close eye on it. Do not walk away.

Nutrition Facts
Grilled Vegetable Panzanella Salad
Amount Per Serving
Calories 475 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 6g38%
Cholesterol 8mg3%
Sodium 593mg26%
Potassium 471mg13%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 4g4%
Protein 12g24%
Vitamin A 775IU16%
Vitamin C 60.1mg73%
Calcium 212mg21%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad
Cuisine: Italian
Keyword: Grilled Vegetable Panzanella Salad


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