Whole Grain Panzanella with Roasted Vegetables and Mozzarella

Whole Grain Panzanella with Roasted Vegetables and Mozzerella

Whole Grain Panzanella with Roasted Vegetables and Mozzerella

Do you ever look at the magazines in the check out lane of your grocery store that have the beautiful pictures of all those fabulous food recipes? Do you ever buy one and then actually make the recipe that caught your eye? Well Better Homes and Garden Summer 2013 Good & Fresh Magazine caught Rebecca’s eye and started a whole series of new recipe experiments for us. Out of the 116 recipes in this specific issue Rebecca has added over a dozen meals to our normal routine.  (I know it is a rough life being forced to eat home made meals  with fresh ingredients on a nightly basis.)

Tonight’s menu called for the Whole Grain Panzanella with Roasted Vegetables and Mozzerella the entire meal takes about one hour of prep with cook time but it is so worth it! #healthychoices #greatmeals

Whole Grain Panzanella with Roasted Vegetables and Mozzerella

Whole Grain Panzanella with Roasted Vegetables and Mozzarella

By Dave Rice Published: August 27, 2013

  • Yield: 8 cups (4 Servings)
  • Prep: 25 mins
  • Cook: 12 mins
  • Ready In: 57 mins

Whole Grain Panzanella with Roasted Vegetables and Mozzerella Do you ever look at the magazines in the check out lane of your grocery …

Ingredients

Instructions

  1. Lightly brush all sides of the sweet peppers, eggplant, zucchini, onion, and bread slices lightly with olive oil. Sprinkle with salt and black pepper. For a charcoal or gas grill, grill vegetables on the grill rack of a covered grill directly over medium heat until vegetables are crisp-tender, turning occasionally. Allow about 8 minutes for eggplant and zucchini and 10 minutes for sweet peppers and onion. Remove vegetables from grill. Cut vegetables into 1-inch pieces. Set aside.
  2. Grill bread about 4 minutes or until browned and crisp, turning occasionally. Cool slightly. Rub bread with cut sides of garlic.
  3. For dressing, in a small bowl whisk together the 1/3 cup oil, the vinegar, and lemon peel. Season to taste with salt and black pepper. Add the dressing to the grilled vegetables and bread; add mozzarella. Toss gently to combine. Let stand for 20 minutes. Toss with parsley just before serving.
    Whole Grain Panzanella with Roasted Vegetables and Mozzarella
  4. For dressing, in a small bowl whisk together the 1/3 cup oil, the vinegar, and lemon peel. Season to taste with salt and black pepper. Add the dressing to the grilled vegetables and bread; add mozzarella. Toss gently to combine. Let stand for 20 minutes. Toss with parsley just before serving.
  5. Serve it up and enjoy!
    Whole Grain Panzanella with Roasted Vegetables and Mozzarella

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