So the other day I was watching the woman (who despite the recent controversy) I would love to be related to but bless her heart, woman uses so much butter, cream and bacon… I couldn’t share a kitchen with her. I’m talking of course about Paula Deen!
Well she made an amazing looking Panzanella (bread salad) that was completely vegetarian… which makes my job of vegan-izing SOOOOOO Much easier!!! Well, I made it tonight… And GOLLY GOSH GEE WHIZ WOW IT’S SOOOO YUMMY!!!!! I L-O-V-E grilled veggies so this was definitely huge hit! Not to mention... it's summer and tomorrow's the Fourth of July... HELLO GRILLING IS A MUST RIGHT NOW!
I could care less if you try my other recipes but you HAVE GOT TO TRY THIS ONE!
**quick side note: Be careful choosing you cornbread mix as some have buttermilk or lard in them! Use a larger pan (13x9) when baking the cornbread so that your chunks aren't too huge or they will soak up all the dressing and will be hard to eat! I'm also including a link to a cornbread recipe if you feel like making it from scratch! Mmkay GET COOKING!**
2 (6-ounce) packages cornbread mix (or try this recipe!)
4 tablespoons vegan 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 tablespoons olive oil
Salt and freshly cracked black pepper
3 large tomatoes, seeded and diced
Lemon Vinaigrette, recipe follows
Chopped fresh parsley leaves, for garnish (you don't have to use this... I hate parsley...)
Prepare the cornbread mix according to package directions/recipe. 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. *Side note number 2: you could also drizzle with butter/oil and grill the cornbread... or in true Paula Deen style, you could fry them up in a pan with some oil....
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, if using, and serve immediately.
Lemon Vinaigrette:
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon Dijon mustard
2 tablespoons vegannaise
1 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
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.
***Side Note Number 3 (and last one I promise!): I also diced some avocado to put on top, it was really yummy**
How yummy does that look? And that’s just the grilled veggies!!
Happy and Healthy (wow with a PD recipe?!) Eating!!
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