Whole Grain Panzanella with Roasted Vegetables and Mozzarella

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  • Makes: 4 servings
  • Serving Size: 2 cups
  • Makes: 8 cups
  • Prep: 25 mins
  • Grill: 14 mins
  • Stand: 20 mins

Whole Grain Panzanella with Roasted Vegetables and Mozzarella

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Directions

  1. Lightly brush all sides of the sweet peppers, eggplant, zucchini, onion, and bread slices lightly with the 2 tablespoons 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. Place grilled vegetable pieces in a large bowl. Cut bread into 3/4-inch pieces; add to vegetables.
  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.

From the Test Kitchen

Icon: high fiber, vegetarian, energy boosting

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Nutrition Facts (Whole Grain Panzanella with Roasted Vegetables and Mozzarella)

  • Per serving:
  • 510 kcal ,
  • 36 g fat
  • (10 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 19 g monounsaturated fat ),
  • 30 mg chol. ,
  • 489 mg sodium ,
  • 32 g carb. ,
  • 10 g fiber ,
  • 9 g sugar ,
  • 16 g pro.
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