Grilled Vegetable Panzanella
Back to the daily grind. And by that I mean work of course. The way I see it, most of us working people (whether in college or beyond) belong to two camps: those who brown-bag, and those who prefer to eat out. Personally, I waver between the two. But, I love bringing my own lunch to work if I've made something really good.
Earlier this summer, I was introduced to Panzanella, a traditional Italian salad that usually includes a crusty bread crouton and fresh vegetables. It, like many of the recipes I take on, has a lot of room for experimentation to fit your own health needs and tastes.
So when i decided to whip this up, I knew I had to include some grilled vegetables. If it's a vegetable and can be grilled, chances are I've had it, and I've adored it. Some of my favorites are zucchini, squash, haricot verts, tomatoes, corn, anything. It's all delicious.
Today I grilled some yellow squash and zucchini because I had them on hand, with nothing more than a little olive oil, garlic salt, and pepper. I had a leftover end of a baguette from dinner the night before, so making a crunchy crouton was the perfect way to make use of the remnants.
I chose not to grill the cherry tomatoes--they're my favorite kind of tomato, and I prefer them fresh, when they have a nice crunch to them.
I'm packing it with a bit of olive oil and balsamic vinegar, my go-to for a simple dressing when I'm trying to avoid the added sugar and preservatives of store-bought salad dressings (which is always).
To top it off I tossed a bit of Gorgonzola on top, one of my favorite cheeses for salads, truth be told.
Ever try Panzanella? I want to hear about it!
xx
Ashley
Here's the recipe for my spin on the classic:
Grilled Vegetable Panzanella (Serves 1)
Generous handful of mixed greens
1 1/2 cups Roasted Vegetables of choice
3/4 cup Cherry tomatoes
Olive Oil (for cooking)
Garlic Salt (for the grilled vegetables, plus a little on the croutons)
Sea Salt + Pepper (to taste)