Summer is almost here and a Grilled Panzanella Salad is a great start to a summer meal. So is a Weight Watcher’s giveaway! This salad has all my favorite things red onions, colorful peppers, and crusty bread topped with a garlicky light vinaigrette. The classic Italian Panzanella salad is not grilled but this gives it a new twist.
You can prep your vegetables for the grill earlier in the day and then store in a plastic bag in the refrigerator until you are ready to cook.
I used a french baguette but you could easily substitute whole wheat bread. If you are counting your Weight Watcher points it is 5 Points Plus.
Serve with a glass of wine and you have a light meal or serve like I did alongside grilled chicken or beef.
I am back on the Weight Watcher’s plan counting my points. I have a possible reunion at the church and school I grew up at next month and summer is about here! The church I attend is starting a 90 day summer program called IFit, offering classes throughout the month from yoga to Zumba. Just what I need!
To celebrate summer I am giving away a subscription to Weight Watchers Magazine, along with the New Complete Weight Watcher’s Cookbook. I love reading the magazine and finding new inspiration. The cookbook is full of new recipes to inspire you on your journey. To enter do one or more of the following – the more you do, the more chances to win!
1. Sign up for my newsletter and never miss a recipe.
2. Like Skinny Chick Recipes on Facebook and leave a message in the comments sharing what summer recipe you would like to see made “skinny”.
3. Follow me on Twitter and leave a message in the comments below.
4. Follow Skinny Chick Recipes on Pinterest and leave a message in the comments below.
The contest will end Saturday, June 2 at 5 pm PST. Good luck!
Peppers, onions and zucchini grilled along with crusty french bread create a Grilled Panzanella Salad.
Ingredients
- 1/4 cup good olive oil
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 3 tablespoons champagne vinegar
- Kosher salt and freshly ground black pepper
- 1 zucchini, unpeeled, seeded and sliced 1/2-inch thick
- 2 large ripe tomato, cut into 1-inch cubes
- 10 large basil leaves, julienned
- 1 orange bell pepper, seeded and cut into 3 or 4 large pieces
- 1 red onion, sliced into 1/4 inch rounds
- 1 red bell pepper, seeded and cut into 3 or 4 large pieces
- 1 yellow bell pepper, seeded and cut into 3 o 4 large pieces
- 10-12 1/4" slices of 2" wide baguette
Instructions
- Mix olive oil, garlic, Dijon mustard and champagne vinegar togther in a small bowl. Salt and pepper to taste.
- Spray grill with non stick spray and preheat to medium high heat. Place vegetables on grill and grill 4 minutes each side. Remove to a cutting board and cut peppers and zucchini 1/2 to 1" thick and separate rings. Place in a bowl with the tomato and basil.
- Place bread on grill and brown on both sides. Add to bowl and toss with vinaigrette.
Notes
5 Weight Watchers Plus Points
I'm Cheri Liefeld a freelance recipe developer, food writer and cooking instructor. You will find easy, healthy recipes for family meals, entertaining ideas and ideas for cooking with kids.
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