Make Grilled Eggplant and Sweet Potato Panzanella
Grilled Eggplant and Sweet Potato Panzanella
Ingredients:
-1 large eggplant, cut into 1/2-inch slices
-1 large sweet potato, cut into 1/2-inch slices
-1/4 cup olive oil
-1/4 cup balsamic vinegar
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1/2 teaspoon dried oregano
-Salt and pepper to taste
-1 cup cubed day-old bread
-1/2 cup chopped fresh parsley
-1/2 cup chopped fresh basil
-1/4 cup chopped fresh mint
-1/4 cup chopped fresh oregano
-1/4 cup chopped fresh chives
-1/2 cup crumbled feta cheese
-1/4 cup sliced almonds
-1 peach, pitted and diced
-1/2 cup diced watermelon
-1/2 cup diced cucumber
-1/4 cup diced red onion
-1/4 cup diced red bell pepper
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, onion powder, oregano, salt, and pepper.
3. Brush the eggplant and sweet potato slices with the olive oil mixture and place on the grill. Grill for 4-5 minutes per side, or until the vegetables are tender and lightly charred.
4. In a large bowl, combine the grilled eggplant and sweet potato slices with the cubed bread, parsley, basil, mint, oregano, chives, feta cheese, almonds, peach, watermelon, cucumber, red onion, and bell pepper.
5. Drizzle the remaining olive oil mixture over the salad and toss to combine.
6. Serve the salad warm or at room temperature. Enjoy!