Panzanella Salad with Grilled Zucchini & Tomatoes

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

Weeknight dinner that is as easy as it is tasty.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings



Preheat barbecue to medium heat (about 350°F); grease grill. Brush zucchini and bread slices on both sides with 3 tbsp of the oil; season with salt and pepper. Place zucchini and bread on grill and cook until zucchini are tender-crisp and bread is golden, turning halfway through grilling time, about 5 minutes. Transfer zucchini to plate; set aside. Transfer bread to cutting board and cut into croutons; set aside.

In large bowl, combine remaining oil, vinegar and mustard; season with salt and pepper. Add reserved grilled zucchini and croutons, tomatoes, beans, mozzarella and shallot. Mix gently to coat. Sprinkle with pine nuts and basil.

Nutritional facts PER SERVING: about

  • Iron 4.5 mg
  • Fibre 11 g
  • Sodium 550 mg
  • Sugars 8 g
  • Protein 26 g
  • Calories 580
  • Total fat 32 g
  • Cholesterol 45 mg
  • Saturated fat 9 g
  • Total carbohydrate 47 g
Share X
Lunch & Dinner

Panzanella Salad with Grilled Zucchini & Tomatoes