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Grilled Southern Panzanella Salad (Paula Deen) Recipe

Grilled Southern Panzanella Salad (Paula Deen) Recipe

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Grilled Southern Panzanella Salad (Paula Deen)

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Ingredients:

Serving

2 (6-oz) packages buttermilk cornbread mix
4 tbsp butter, melted
1 large sweet onion, cut into 1/2-inch-thick rings
1 red bell pepper, cut into wedges, seeds and membranes removed
1 green bell pepper, cut into wedges, seeds and membranes removed
1 yellow bell pepper, cut into wedges, seeds and membranes removed
2 yellow squash , cut into 1-inch-thick slices
1 zucchini , cut into 1-inch-thick slices
2 tbsp olive oil
salt and freshly cracked black pepper
3 large tomatoes, seeded and diced
lemon vinaigrette , recipe follows
chopped fresh parsley leaves, for garnish
3 tbsp fresh lemon juice
2 tbsp chopped fresh parsley leaves
1 tbsp dijon mustard
2 tbsp mayonnaise
1 tsp ground black pepper
1/2 tsp salt
3 tbsp extra-virgin olive oil

Directions:

Preheat the oven to 400 degrees F. Lightly grease a 9 by 9-inch baking pan.
Prepare the cornbread mixes according to package directions. Pour the combined batter into the prepared pan. Bake according to the directions on the box or until a wooden pick inserted in center comes out clean. Cool completely. Invert the cornbread onto a cutting board. Cut the cornbread into 1/2-inch cubes and arrange them in a single layer on a rimmed baking sheet. Drizzle with melted butter, tossing gently to coat. Bake, stirring every 10 minutes, until the cornbread is toasted, about 20 to 25 minutes. Set aside to cool.
Preheat the grill to medium-high heat.
Combine the onion, peppers, squash, and zucchini in a large bowl. Add the olive oil and toss gently to coat. Season with salt and pepper, to taste. Arrange the onion slices on the preheated grill, cover with the grill lid, and cook for 3 minutes per side. Remove the onions from the grill, chop and set aside. Arrange the pepper wedges on the grill, cover with the grill lid, and cook for 8 minutes per side. Chop the peppers, and set aside. Arrange the squash and zucchini on the grill, cover with the grill lid, and cook for 2 minutes per side. Chop the squash, and set aside.
In a large bowl, combine all the chopped vegetables, tomatoes, and cornbread squares, Add the Lemon Vinaigrette and toss gently to coat. Garnish with chopped fresh parsley leaves and serve immediately.
Lemon Vinaigrette:
In a small bowl, whisk together lemon juice, parsley, mustard, mayonnaise, pepper, and salt. Gradually whisk in the oil until combined. Cover and chill until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	420.54 Kcal (1761 kJ)
Calories from fat	323.29 Kcal
		% Daily Value*
Total Fat	35.92g	55%
Cholesterol	33.43mg	11%
Sodium	502.38mg	21%
Potassium	585.14mg	12%
Total Carbs	24.21g	8%
Sugars	12.11g	48%
Dietary Fiber	4.28g	17%
Protein	3.39g	7%
Vitamin C	120mg	200%
Vitamin A	2.4mg	79%
Iron	38.3mg	213%
Calcium	47.4mg	5%

Amount Per 100 g
Calories	103.89 Kcal (435 kJ)
Calories from fat	79.87 Kcal
		% Daily Value*
Total Fat	8.87g	55%
Cholesterol	8.26mg	11%
Sodium	124.11mg	21%
Potassium	144.55mg	12%
Total Carbs	5.98g	8%
Sugars	2.99g	48%
Dietary Fiber	1.06g	17%
Protein	0.84g	7%
Vitamin C	29.7mg	200%
Vitamin A	0.6mg	79%
Iron	9.5mg	213%
Calcium	11.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10.6

Points
12

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium

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