Grilled Vegetable Panzanella Salad

Serves: 6
Prep: 10 min
Cook: 10 min
Total: 30 min

Ingredients

• 1/4 C red wine vinegar
• 1/4 C extra virgin olive oil
• 2 tbsp capers, coarsely chopped
• 1 lg clove garlic, minced
• 10 oz sliced seeded whole grain bread, toasted and cubed
• 1 lb tomatoes, cut into bite-size wedges
• 3 1/4 C leftover grilled vegetables (such as peppers, zucchini, eggplant, and red onion), coarsely chopped
• 3/4 C fresh basil, torn
• 2 tbsp shaved parmesan

Directions
1. Whisk vinegar, oil, capers, and garlic in large serving bowl.

2. Add remaining ingredients except Parmesan. Season with sea salt and pepper to taste and toss gently to coat. Let stand 10 minutes at room temperature so flavors develop.

3. Top with Parmesan and serve.

Nutritional Facts per serving
Calories 262.3 cal
Fat 12.3 g
Saturated Fat 2.1 g
Cholesterol 1.5 mg
Sodium 383.7 mg
Carbohydrates 30 g
Total Sugars 8.2 g
Dietary Fiber 6.6 g
Protein 9 g