Panzanella Skewers


Panzanella Skewers

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Servings and Ingredients

Serves 4
24 (1-1/2- to 2-inch) cubes sourdough bread or focaccia
1 tsp. dried basil
1 large garlic clove, minced
3 tbsp. Hy-Vee Select olive oil, divided
16 grape tomatoes
16 (1-inch) chunks red onion
¼ c. pesto


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). In a large bowl combine bread cubes, basil and garlic. Drizzle with 2 tablespoons of the oil; toss to coat well.
  2. To assemble skewers, thread 1 bread cube, 1 tomato and 1 onion chunk onto each of 8 skewers.* Repeat once, finishing with a third bread cube. Brush skewers with remaining 1 tablespoon oil.
  3. Place skewers on grill. Grill, covered, 5 to 8 minutes or until bread is lightly toasted, turning once or twice.
  4. Arrange skewers on 4 salad plates. Drizzle with pesto, and serve.
  5. *If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

Nutrition facts


120 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 265mg
  • Total Carbohydrates: 16g
  • Protein: 2g

Recipe Source:

Try-Foods International.