Grilled Southern Panzanella Salad
INGREDIENTS
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For the salad:
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2 (6-ounce) packages buttermilk cornbread mix
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4 tablespoons butter, melted
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1 large sweet onion, cut into 1/2-inch-thick rings
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1 red bell pepper, cut into wedges, seeds and membranes removed
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1 green bell pepper, cut into wedges, seeds and membranes removed
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1 yellow bell pepper, cut into wedges, seeds and membranes removed
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2 yellow squash, cut into 1-inch-thick slices
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1 zucchini, cut into 1-inch-thick slices
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2 tablespoons olive oil
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Salt and freshly cracked black pepper
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3 large tomatoes, seeded and diced
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Lemon Vinaigrette, recipe follows
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Chopped fresh parsley leaves, for garnishFor the lemon vinaigrette:
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3 tablespoons fresh lemon juice
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2 tablespoons chopped fresh parsley leaves
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1 tablespoon Dijon mustard
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2 tablespoons mayonnaise
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1 teaspoon ground black pepper
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1/2 teaspoon salt
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3 tablespoons extra-virgin olive oil
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