LUNCH & DINNER

Grilled Vegetable Panzanella Salad

BY CHEF SAVVY

SEASON VEGGIES

1

First, in a large bowl, toss the veggies with oil, salt, and pepper. I like to use a variety of bell peppers with mushrooms and red onion.

GRILL VEGETABLES

2

Preheat grill to medium high heat. Spray the grill with nonstick cooking spray. Place veggies on the grill. The vegetables will take about 7-10 minutes to cook.

SLICE

3

Cut the vegetables into bite-sized pieces. The vegetables should not be too big, but not too small, either.

MAKE THE VINAIGRETTE

4

To make the vinaigrette whisk together the vinegar, olive oil, lemon juice, parsley and oregano.

COMBINE

5

In a large bowl combine the grilled vegetables and baguette. Drizzle with the lemon-herb vinaigrette and toss to combine. Sprinkle with parmesan cheese and season with salt and pepper to taste