Grilled Broccoli Rabe & Zucchini Panzanella Salad
Grilled Broccoli Rabe & Zucchini Panzanella Salad. Who said summer was over already?! We still have so many good summer recipes to share with you guys and this grilled veggie Panzanella salad is one of them. And if you haven’t tried grilling broccoli rabe before we highly recommend giving it a try !!
It’s that time of year where I am not quite ready to give up summer dishes, but I am also excited for fall ones. So if you’re wondering why we have such mixed emotion recipes that is why. And we definitely do have some summer recipes in the archives that are just waiting to be shared with you guys. This panzanella salad is one of them.
Any panzanella salad that has grilled veggies is definitely one for me. I am all for grilled veggies. And we typically don’t grill broccoli rabe. We either roast it or sauté it. But let me tell you, grilling it was life changing. And it pairs perfectly with the grilled zucchini and the basil and the pine nuts and of course the main attraction…the toasty bread.
We also grilled the bread because it gives it the perfect charred flavor that pairs well with the veggies. And we have been all about the pine nuts in panzanella this summer. They are light but give it that perfect salty crunch. And of course fresh basil is a must in summery dishes like this.
So yesterday was technically the last day of summer, but since we keep going down the shore and the weather has been incredible it is hard to pass up these summery dishes. I am definitely going to miss them and grilling season when the weather turns. But for now stay turned because we have more summer where this came from.
Ingredients
2 medium zucchinis; sliced into rounds
1 bunch broccoli rabe
3 - 4 thick slices crusty bread
salt and pepper
1/2 cup olive oil; divided
1/2 cup basil leaves
1/3 cup pine nuts
juice of 1 lemon
2 tablespoons red wine vinegar
Directions
Drizzle the zucchini, broccoli rabe, and bread slices with 1/4 cup of olive oil. Sprinkle with salt and pepper. Heat the grill to medium-high heat. Grilled the zucchini for about 2 - 3 minutes per side until golden. Remove from the grill and place in a serving bowl.
Spread the broccoli rabe over the grill, turning over until each side gets charred. Remove and add to the bowl.
Grill the bread for about 2 - 3 minutes per side until crispy. Slice the bread into chunks and add to the bowl.
Add the basil leaves and pine nuts. Drizzle with the remaining 1/4 cup olive oil, lemon juice, and red wine vinegar. Toss to combine and serve.
