Grilled Panzanella Salad with Kielbasa


Grilled Panzanella Salad with Kielbasa

PREP TIME: 0min COOK TIME: 25min
Serves 8

  • 215
  • 9g
  • 393mg
  • 3g
    Sat. Fat
  • 2g

Ingredients Ingredients


1 red pepper, cut in half

1 yellow pepper, cut in half

1 mediumzucchini, cut in half lengthwise

1 smallred onion, cut in thick slices

2 tablespoonsolive oil

1/4 teaspoonsalt

1/4 teaspoonpepper

5 thick slicesday-old Italian bread

1 1/2 cupscherry tomatoes, halved

1/3 cuppitted black olives

1/2 cuptorn basil leaves

1/3 cupcrumbled goat cheese

Balsamic Vinaigrette:

1/3 cupbalsamic vinegar

1/3 cupolive oil

2 teaspoonsDijon mustard

1 teaspoonsalt

1/4 teaspoondried oregano leaves

2 clovesgarlic, minced

Pinch hot pepper flakes (optional)

Step 1

Balsamic Vinaigrette: Whisk  the vinegar with oil, mustard, salt, oregano, garlic and hot pepper flakes. Set aside. 

Step 2

Preheat the grill to medium-high; lightly coat the grate with cooking oil. Toss the red pepper, yellow pepper, zucchini and red onion with the olive oil, salt and pepper. Slice kielbasa on an angle.

Step 3

Grill the vegetables, turning as needed, for 3 to 5 minutes or until well-marked and tender-crisp. Grill the kielbasa for 1 to 2 minutes per side or until well-marked and heated through. Grill the bread for 1 to 2 minutes per side or until toasted. 

Step 4

Chop the grilled vegetables and bread into 1-inch pieces. Toss the vegetables with the kielbasa, cherry tomatoes, olives and half the vinaigrette. Cool to room temperature. 

Step 5

Stir in the grilled bread, basil and remaining vinaigrette. Let stand for 10 minutes before serving. Garnish with goat cheese.

Step 6

Tips Substitute crumbled feta or grated Parmesan cheese for the goat cheese. 

Step 7

Grill a double batch of vegetables and add to pastas, sandwiches and soups.

Ta Da

Grilled Panzanella Salad with Kielbasa

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Rated 5/5 based on 1 customer reviews
Serves 8

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