Grilled Bell Pepper Panzanella Salad

Vegetarian
Health score
5%
Grilled Bell Pepper Panzanella Salad

Suggestions


Welcome to a delightful culinary experience with our Grilled Bell Pepper Panzanella Salad! This vibrant and refreshing dish is perfect for those who appreciate the rich flavors of summer vegetables and the satisfying crunch of toasted bread. Ideal as a side dish, antipasti, or even a light snack, this salad is not only vegetarian but also bursting with color and nutrition.

Imagine the smoky aroma of grilled bell peppers mingling with the sweetness of ripe tomatoes and the briny goodness of olives. Each bite offers a delightful contrast of textures, from the chewy bread to the creamy mozzarella and the crisp cucumber. The addition of fresh basil elevates the dish, infusing it with a fragrant herbal note that perfectly complements the tangy balsamic vinaigrette.

Whether you're hosting a summer barbecue, enjoying a picnic in the park, or simply looking for a quick and healthy meal, this Grilled Bell Pepper Panzanella Salad is sure to impress. With a preparation time of just 70 minutes and enough to serve 11 people, it’s a fantastic choice for gatherings or meal prep. Dive into this delicious medley of flavors and textures, and let your taste buds celebrate the essence of fresh, seasonal ingredients!

Ingredients

  • cups bread crumbs dry french italian ()
  • large bell pepper yellow
  • large bell pepper red
  • medium onion red cut into 1/ slices
  • 0.5 cup olives black sliced
  • 0.3 cup basil fresh (matchstick-cut)
  • oz mozzarella fresh halved drained (cheese balls)
  • medium plum tomatoes chopped (Roma)
  • 0.5  cucumber english seedless sliced quartered ()
  • 0.8 cup balsamic vinaigrette 

Equipment

  • bowl
  • plastic wrap
  • grill

Directions

  1. Place bread cubes on shallow trays.
  2. Let stand to dry out slightly while making salad.
  3. Heat gas or charcoal grill.
  4. Place bell peppers on grill over medium-high heat.Cover grill; cook 15 to 30 minutes, turning occasionally, until peppers are blackened.
  5. Place roasted peppers in large bowl; cover with plastic wrap.
  6. Let stand 15 to 20 minutes. Peel and seed bell peppers.
  7. Cut into bite-size strips.
  8. Place onion slices on grill. Cover grill; cook 3 to 6 minutes, turning once during grilling, until golden on edges and slightly tender.
  9. Cut into 1/2-inch pieces.
  10. In large bowl, place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes and cucumber.
  11. Drizzle with dressing, tossing to coat.
  12. Serve immediately.

Nutrition Facts

Calories242kcal
Protein11.28%
Fat62.65%
Carbs26.07%

Properties

Glycemic Index
17.64
Glycemic Load
0.94
Inflammation Score
-8
Nutrition Score
11.406956488672%

Flavonoids

Naringenin
0.15mg
Luteolin
0.56mg
Isorhamnetin
0.5mg
Kaempferol
0.11mg
Myricetin
0.11mg
Quercetin
2.59mg

Nutrients percent of daily need

Calories:242.09kcal
12.1%
Fat:17.07g
26.27%
Saturated Fat:6.35g
39.68%
Carbohydrates:15.99g
5.33%
Net Carbohydrates:13.8g
5.02%
Sugar:8g
8.89%
Cholesterol:16.29mg
5.43%
Sodium:430.17mg
18.7%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.92g
13.84%
Vitamin C:104.53mg
126.71%
Vitamin A:1395.83IU
27.92%
Calcium:122.43mg
12.24%
Phosphorus:106.64mg
10.66%
Folate:40.37µg
10.09%
Vitamin B6:0.19mg
9.47%
Fiber:2.18g
8.74%
Vitamin K:8.34µg
7.95%
Potassium:275.69mg
7.88%
Vitamin B12:0.47µg
7.83%
Vitamin B3:1.48mg
7.4%
Vitamin B2:0.12mg
6.95%
Manganese:0.13mg
6.74%
Vitamin E:0.88mg
5.84%
Zinc:0.85mg
5.69%
Selenium:3.78µg
5.41%
Magnesium:20.63mg
5.16%
Iron:0.86mg
4.79%
Vitamin B1:0.07mg
4.75%
Copper:0.08mg
3.79%
Vitamin B5:0.25mg
2.51%