Grilled Panzanella Salad with Kielbasa

Show/Hide Grilled Panzanella Salad with Kielbasa
Serves 8 | Prep/Cook Time: 25 Min
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1 pkg. PERDUE® HARVESTLAND® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz.
1 red pepper, cut in half
1 yellow pepper, cut in half
1 medium zucchini, cut in half lengthwise
1 small red onion, cut in thick slices
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
5 thick slices day-old Italian bread
1 1/2 cups cherry tomatoes, halved
1/3 cup pitted black olives
1/2 cup torn basil leaves
1/3 cup crumbled goat cheese
Balsamic Vinaigrette:
1/3 cup balsamic vinegar
1/3 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon dried oregano leaves
2 cloves garlic, 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.