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Shrimp and Grilled Vegetable Panzanella
with balsamic vinaigrette

Active: 45 min Total: 45 min

Panzanella is a salad with grilled or toasted cubes of bread that we love enjoying in the summer. This one includes shrimp to make it filling and flavorful.
Smarts: Make sure to add the toasted bread right before serving so it retains some crunch.
Smarts: This recipe makes a double batch of vegetables so they are ready to go for Thursday night's meal.

Tags

Ingredients

Servings:
4
Metric
Shrimp and Grilled Vegetable Panzanella:
  • Shrimp, peeled and deveined - 1 lb
  • Skewers, wooden or metal - 6 (skip this step if you have a grill basket for cooking shrimp)
  • Bell peppers, red - 2
  • Zucchini - 1 1/2 lbs
  • Eggplants - 1 lb
  • Tomatoes, cherry or grape - 1 cup, halved
  • Basil - 12 leaves, chiffonade
  • Sandwich bread - 4 slices
  • Mixed greens - 8 oz
Balsamic Vinaigrette:
  • Shallots - 1 clove, diced
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp
  • Honey - 1 Tbsp
  • Oil, cooking - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - If prepping right before cooking, get the grill or oven heating before continuing with prep. Defrost, rinse, and pat dry.
  2. Skewers - (Skip this step if using the stovetop or if using a grill basket on the grill.) If using wooden skewers, soak in water for 20 minutes to prevent burning.
  3. Shallots - Dice shallots. (Can be done up to 5 days ahead)
  4. Make balsamic vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
  5. Bell peppers / Zucchini / Eggplant - This makes enough for two nights. Core red peppers and slice in half. Slice zucchini and eggplant into 1/2” / 1.25 cm thick slices. (Can be done up to 3 days ahead)
  6. Tomatoes / Basil - Prep as directed. Store separately. (Can be done 2 days ahead)
  7. Prepare skewers - (Skip this step if using the stovetop or if using a grill basket on the grill.) If using skewers, thread shrimp through skewers.

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Make

  1. If cooking on a grill: Heat grill to 500F / 260C degrees with one portion of grill over direct heat and one portion over indirect heat.
  2. If cooking on the stovetop / oven: Turn on the oven’s broiler. Place an oven rack 6” / 15 cm from the heat source.
  3. If cooking on a grill: Brush heated grates with some cooking oil. Cook bell peppers, zucchini, and eggplant over direct heat until lightly charred, turning to cook on both sides. Move vegetables to indirect heat and continue cooking, with the lid closed, until tender, 4 to 6 minutes. When vegetables are nearly tender, cook shrimp over direct heat (on skewers or in a grill basket) until opaque, 2 to 5 minutes. Season vegetables and shrimp with some salt as they cook. Set vegetables and shrimp aside. Toast bread on the grill.
  4. If cooking on the stovetop / oven: Spread vegetables out in a single layer on a sheet pan. Brush with some cooking oil and season with some salt and pepper. Cook under the broiler until lightly charred and tender, turning halfway through cooking.
  5. If cooking on the stovetop / oven: While vegetables are cooking, heat a wok or skillet with some cooking oil over medium-high heat. Add shrimp and saute until opaque and cooked through, 3 to 5 minutes, seasoning with some salt as it cooks. Toast bread.
  6. Pull shrimp off skewers (if used for grilling).
  7. Roughly chop vegetables. (Reserve half for Thursday)
  8. Slice grilled / toasted bread into cubes.
  9. Combine mixed greens, vegetables, tomatoes, and basil. Add vinaigrette until dressed to your liking.
  10. Add shrimp and bread to salad and toss just before serving. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (34)
Gluten-free (3)
Paleo (2)
Vegetarian (9)

20 reviews

Salad dressing was good, I’ve never tried it with shallots in it before.

By: Jenn
Posted: Jul 12, 2018
Diet: Paleo
0 Helpful

Easy and delish

By: Carri
Posted: Jul 11, 2018
Diet: Original
0 Helpful

made it as a sandwich. lovely!

By: Brooke
Posted: Jul 08, 2018
Diet: Vegetarian
0 Helpful

I was excited to make this meal, and not disappointed! Loved the flavor of the veggies, the crunch of the spinach, the vinaigrette, and most of all, the bread cubes. I fell in love with toasted pine nuts from a different recipe and might add them in next time.

By: Jill
Posted: Jul 03, 2018
Diet: Vegetarian
0 Helpful

Going to second what someone else said about using dried eggplant - my fresh eggplant turned out extremely mushy and I ended up picking it all out. I got to use up some of the cherry tomatoes and basil from my garden, too! Overall really good, enjoyed it!

By: Zayne
Posted: Jul 03, 2018
Diet: Gluten-free
0 Helpful

The cooked veggies with the cold salad were a bit odd. But the dressing and toasted bread added a little something special.

By: Sundi
Posted: Jul 02, 2018
Diet: Original
0 Helpful