Grilled Panzanella

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Wanted to make ahead a bit for company so I grilled early and kept separate. Warmed Veggies slightly at the last minute. I used a crusty Kalamata Olive Bread and it was great. Served with a lemon rosemary cedar plank grilled Halibut, and finished with lemon gelato, strawberries and thin ginger snaps. Got raves, perfect summer evening.

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I didn't have cuke or yellow pepper so I substituted celery and zucchini and also used a little fresh Parm-Reg. Wonderful, I can't wait till summer and I can use a real heirloom tomato from the garden as well. My husband declared this a big winner and my daughter took the recipe and leftover dressing back to UC Santa Barbara.

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I tried this and my husband and I both loved it! The only thing I did different was cut the bread in half after I grilled it. I think it would go great with steak also.

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This was a wonderful salad; I thought there would be leftovers but my husband and I devoured it all on the first night. I roasted the peppers and onions in the oven and put the bread under the broiler rather than using the grill. Will definitely make this on a regular basis. The fresh basil really adds a lot and the vinegarette was easy and delicious.

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Goes great with the Tuscan Lemon Chicken. I'd definitely make this again, especially this Summer. It has such a fresh taste. Thanks Ina!

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I loved this recipe - easy and delicious! I added a bit of parmesan to the grilled panzanella and it was amazing. Easy and savory - thanks Ina!

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I made the whole meal from this episode. The chicken didn't cook all the way through in places, which was my fault, (the chicken that was done however, was great but this salad was AWESOME! My husband and I ate every bit. Nice balanced flavors! Thanks, Ina, again you've come through with another winner!

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Can't decide what to fix? You can always count on Ina for a 'keeper' recipe. This recipe called for capers (which I hate so I used Kalamata olives instead. Otherwise I followed this to a 't' (used a small french baguette for bread. Absolutely outstanding. Will make this again and again and again. The champaign vinegar was a bit pricey, but I'll have it on hand now! Run, don't walk, and make this tonight!! Serve w/a nice roasted chicken or pork from the grill.