Prep Time:  10 mins
Cook Time:  15 mins
Total Time:  25 mins
Servings:  4 as a side

In this video, we take a trip to Fullness Organic Farm in Baton Rouge, Louisiana to grab some fresh vegetables & grill up a Panzanella Salad on the Weber Summit.


  • 1 large loaf Artisan bread
  • 4 strips of thick cut bacon
  • 2 large eggplant
  • 1 large red onion
  • 4-5 large sweet peppers
  • 1 pint organic cherry tomatoes
  • 2 small-medium heirloom tomatoes
  • 2 Tbsp capers
  • 1 bunch of fresh basil
  • 1 Tbsp garlic (minced)
  • 2 Tbsp dijon mustard
  • ¼ cup white wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 tsp salt
  • 1 tsp cracked black pepper

Items You'll Need


Instructions for Panzanella

  1. Heat charcoal grill to medium-high heat and place cast iron skillet in grill to get hot. Once hot, cook the bacon in skillet til crispy. Then remove from grill.
  2. Begin prepping the vegetables by slicing the eggplants and red onions into large disks. Drizzle a little of the oil on the eggplant, red onions, and sweet peppers, and place on grill. Cook for about 2 min. on each side, or until they have the desired color, and remove from grill.
  3. Farm fresh vegetables arranged on a butcher block
  4. Slice bread in half, long ways, drizzle a little oil on bread and grill until crispy. Then remove from grill.
  5. Let grilled food cool for 5 min. Rough chop the bread, bacon, eggplant, red onion, peppers, and tomatoes and place in large mixing bowl. Chiffonade basil and toss that in bowl, along with the capers, leaving a little basil aside for garnish.

    Instructions for Vinaigrette

  1. Combine minced garlic, mustard, white wine vinegar, olive oil, and whisk together until incorporated.
  2. Toss all ingredients with vinaigrette, salt and pepper.
  3. Enjoy!
  4. Grilled Panzanella Salad in a white bowl with wooden utensils