Grilled Panzanella

Here’s a recipe that I’ve wanted to try for a while.  It’s healthy, vegetarian and goes well with chicken or fish.  (We served it with barbecued salmon.)  You want to mix just before serving so you don’t end up with soggy bread.  If we have leftovers, I store the bread, vegetables and dressing separately.  We added olives but you can add any other vegetables you want: eggplant, summer squash, etc.


2 responses to “Grilled Panzanella

  1. This was a great meal! The salmon and salad were a good combination. The salad would taste great in the summer with grilled fish or other meat!

  2. Looks delicious! I made panzanella once and it ended up getting soggy, so that’s good that you knew to keep the ingredients separate.

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