18-Year Traditional balsamic ·
Basil Crush olive oil ·
Easy and Quick ·
Garlic olive oil ·
Healthy Options ·
Salads ·
Sicilian Lemon balsamic ·
Vegetables ·
Grilled Vegetable Panzanella Salad
Grilled Vegetable Panzanella Salad
30 minutes
15 minutes
Salads
Ingredients
- 4 thick slices of sourdough bread,
- 2 zucchini, chopped
- 2 bell peppers, chopped
- 1 red onion, chopped
- 1 pound asparagus spears, cut into thirds
- 12 ounces cremini mushrooms, quartered
- kosher salt and pepper
- 1 teaspoon garlic powder
- 1 tablespoon Fustini's Garlic olive oil
- 1 tablespoon Fustini's 18 Year balsamic
- 6 oz mixed greens of choice
- ⅓ cup crumbled feta cheese
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon Fustini's Sicilian Lemon balsamic
- big pinch of kosher salt and pepper
- ⅓ cup Fustini's Basil Crush olive oil
Directions
- Preheat the grill to the highest setting. Drizzle the sourdough with olive oil and sprinkle with a pinch of salt.
- Toss the vegetables together with a big pinch of salt and pepper, garlic powder, olive oil, and vinegar. Spread them on a grill pan. Grill the bread for 1 to 2 minutes per side, until toasty and grill marks appear. Grill the vegetables for 10 to 12 minutes, tossing every 3 to 4 minutes. Grilling until the desired char is achieved.
- Spread salad greens on the bottom of the platter. Add grilled vegetables, and top with grilled bread that has been cut into cubes. In a large bowl, toss the grilled. Drizzle on the basil vinaigrette, and sprinkle with the feta cheese. Serve with extra dressing!
- Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.
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