Grilled Vegetable Panzanella

Happy Grilling Wednesday!!

This recipe comes from Vegetarian Times, July/August 2013 p.27. As soon as I saw this recipe in the magazine, I knew that I had to make it. I purchased all of the ingredients as soon as I could and put this delicious grilling recipe together. this makes a great lunch.


-4 slices rustic French bread (8 oz.)
-1 12-oz. pkg. cherry tomatoes
-16 large green beans (4 oz.)
-1 large yellow squash, quartered lengthwise
-2 Tbs. olive oil
-2 Tbs. white balsamic vinegar
-1 large clove garlic, minced (1 tsp.)
-1 small head radicchio, diced
-1 oz. chilled blue cheese, crumbled or coarsely grated (⅓ cup)
-4 hard-boiled eggs, roughly chopped
This will make four, two cup servings.
Spray the grill well with cooking spray and grill the vegetables and bread.
The cherry tomatoes should be bursting.
The bread should be toasted.
The other vegetables should be charred.
Cut the bread into cubes.
Put all but four of the tomatoes in a bowl, smoosh them to release their juices.
Pour over the bread.

Whisk together oil, vinegar, and garlic and add remaining 4 tomatoes.

Cut green beans and squash into 1/2-inch pieces.

Add cut vegetables, radicchio, and blue cheese to bowl with dressing. Toss to coat. Add bread cube mixture, and toss to coat. Sprinkle crumbled eggs over top.

This recipe was delicious! I cut it in half because I was only serving two people and there were no leftovers. Grilling is such a popular way to prepare food during the summer and I enjoy leaving those basic recipes behind to try something new. The blue cheese, cherry tomatoes as well as the dressing were tangy, the summer squash and green beans added a nice charred flavor. The bread was crunchy, while the other ingredients were soft. This was a perfect combination of flavors and textures.


  1. Hi Alecia, just letting you know that you are in my Featured Food Blog sidebar for August on Carole's Chatter. Have a great week.

    1. Thank you so much for the feature Carole! You have a lovely week also.


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