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Grilled Summer Squash Panzanella

Panzanella is an all in one meal; it’s filling and can be adapted to accommodate whatever ingredients you have in your fridge.  Traditionally made in Italy with white bread, a modern version is done with fresh farmers’ market ingredients and a day old whole grain loaf.  If you want to make this a complete meal, you could cube some leftover chicken or add garbanzo beans (chickpeas) for protein.  I have a ton of summer squash right now, so I decided to make it the star of this dish.

Grilled Summer Squash Panzanella

Makes 10 servings

  • 4-5 medium summer squash (use a variety of types)
  • 4 tablespoons olive oil
  • 2 tablespoons + ¼ cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 3 cloves garlic
  • 2-3 medium tomatoes (use a variety of colors or types), chopped
  • 1 medium red onion, diced
  • 1 roasted red pepper, roughly chopped
  • 2 tablespoons capers, drained and rinsed
  • 1 cup quartered artichoke hearts
  • 6-8 slices of day old whole grain bread
  • 1 handful of fresh basil, thinly sliced
  • Salt and pepper

Cut the summer squash into large, thick slices and salt in a colander in a sink.  In the meantime, half one of the garlic cloves and combine with 2 tbsp. of olive oil, balsamic vinegar, and dijon mustard.  Whisk until combined and season with salt and pepper.  Rinse the summer squash and toss it in a bowl with the balsamic marinade.

Preheat the grill (or a grill pan) to medium-high.  Brush 1 tablespoon of olive oil on the slices of bread.  Grill each for about 1 minute on each side (slightly longer if using a grill pan), until lightly charred.  Cut each slice into 1 inch cubes.

Grill the summer squash for 3-5 minutes on each side, until cooked through and grill marks develop.  Remove and let cool for a couple minutes before chopping roughly.

Mince the remaining 2 cloves of garlic.  Combine the garlic, summer squash, bread, tomatoes, onion, olives, red peppers, capers, artichoke hearts and basil in a large bowl.  In a small bowl, whisk the remaining olive oil, remaining vinegar, and basil.  Combine with the dressing and toss to coat.

You can serve the salad immediately, but I like to let it sit for 30 min- 1 hour and let the flavors blend.

141 calories ∣ 56 calories from fat ∣ 6 g fat ∣ 1 g saturated fat ∣ 18 g carbs ∣ 5 g fiber ∣ 5 g protein ∣ Excellent source of vitamins A, B6, C, K ∣ Manganese ∣Folate

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