Italian Bread Salad

Italian Bread Salad

30-minute recipe Serves 6
You'd never guess that this fresh and light Italian bread salad (also called panzanella) is made with day-old bread. Packed with grilled vegetables, it's an easy, colourful summer salad to make again and again. Short on time? Swap bread in equal amounts with your family's favourite croutons.
30-minute recipe Serves 6

Directions

Prep: 20 mins | Cook: 10 mins
  • 1

    Preheat barbecue to medium.

  • 2

    Combine eggplant, bell pepper, zucchini, onion, 2 tbsp oil, salt and black pepper in a large bowl. Toss to combine.

  • 3

    Oil grill. Barbecue vegetables, lid closed, turning halfway, until tender, about 10 to 12 minutes. Cut larger pieces into bite-sized pieces.

  • 4

    Meanwhile, combine remaining 3 tbsp oil, vinegar and garlic in the same bowl.

  • 5

    Return vegetables to bowl. Stir in bread, tomatoes and parsley until combined. Sprinkle with goat cheese.

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