Summer Bounty Grilled Panzanella Salad

Dana Kieffer
August 11, 2017
5

Looking for a salad to use up everything your garden, CSA box or local farmer’s market is giving you? Well look no further than Summer Bounty Grilled Panzanella Salad. Loaded with summer produce like tomatoes, corn, peppers, zucchini and onion and grilled to perfection with chicken and crisp sourdough bread croutons… A perfect summer dinner awaits.

4
2 large chicken breasts
Juice and zest of one lemon
½ cup olive oil + more for vegetables
1 tsp. each salt and pepper
1 tsp. each dried basil and oregano
½ tsp. dried red pepper flakes
2 cloves of garlic, minced
3 cobs of corn
1 red pepper
1 green pepper
1 zucchini
1 red onion
2 cup halved mushrooms
½ loaf of sourdough bread cut into 1 inch slices
? cup packed fresh basil leaves, chopped
1 large tomato, chopped
For the dressing:
ÂĽ cup olive oil
2 tbsp. white wine vinegar
1 tsp. honey mustard
Mix together the lemon juice and zest, olive oil, salt, pepper, basil, oregano, red pepper flakes and garlic and marinate chicken breasts for at least 6 hours or overnight. Preheat grill to high. Chop...
See the full directions on my site
Nutritions

Calories
497

Sodium
774mg
32% DV

Fat
45g
69% DV

Protein
3g
7% DV

Carbs
10g
3% DV

Fiber
2g
11% DV

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8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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