Grilled Vegetable Panzanella
Prep time: 
Cook time: 
Total time: 
Serves: 3
A vegetarian grilled summer delight!
  • 4 large slices whole wheat bread (8 oz.)
  • 1 pint cherry tomatoes
  • 16 large green beans (4 oz), halved
  • 1 large yellow squash, roughly chopped
  • 3 Tbsp olive oil, divided
  • ½ tsp salt, divided
  • ¼ tsp pepper, or more to taste
  • 2 Tbsp white balsamic vinegar
  • 1 small head radicchio, diced
  • 2 oz blue cheese, crumbled
  • 4 hard-boiled eggs, halved
  1. Preheat outdoor grill to high heat.
  2. Once hot, grill bread 2-3 minutes per side or until slightly charred. Remove from grill and roughly chop into cubes once slightly cooled.
  3. Combine the tomatoes, green beans, and squash in a medium bowl and toss with 1 tablespoon olive oil and ¼ teaspoon salt and pepper. Transfer veggies to a grill pan and grill 10-12 minutes, stirring occasionally.
  4. While veggies grill, whisk together the remaining 2 tablespoons olive oil, vinegar, and remaining ¼ teaspoon salt in a large bowl. Add the radicchio, grilled vegetables, and bread cubes; toss well.
  5. Divided salad into 3 bowls and top with cheese and eggs. Serve immediately.
Recipe slightly adapted from Vegetarian Times
Nutrition Information
Serving size: ⅓ recipe Calories: 495 Fat: 28.7 Carbohydrates: 38.0 Sugar: 13.0 Sodium: 863 Fiber: 8.0 Protein: 23.0 Cholesterol: 263
Recipe by Prevention RD at