Place panini bread on a preheated grill to toast on both sides, remove, and cut or tear into 1½” x 1½” pieces.
Toss eggplant, squash, onion, and pepper in 1/2 c. balsamic vinaigrette; season with lemon & pepper and Italian seasoning. Grill vegetables until just cooked through.
Remove and cut into large dice, similar to grilled bread.
Combine 1 c. vinaigrette and pesto.
Place all grilled vegetables and grilled bread in a bowl; add tomatoes, spinach, balsamic-pesto vinaigrette, and fresh basil. Stir to combine. Season to taste.
Place panzanella in a suitable to-go container for carryout applications and garnish each with fresh basil.
Ingredients
1 ea Piancone® Panini bread
1/4 ea Peak Fresh Produce Eggplant, sliced thick
1/4 ea Peak Fresh Produce® Zucchini, cut in 1/4, seeds removed
1/4 ea Peak Fresh Produce® Yellow Squash, cut in 1/4, seeds removed
1/4 ea Peak Fresh Produce® Onion(s), Red, peeled, sliced thick
1/4 ea Peak Fresh Produce® Pepper(s), Yellow, seeds removed
1/2 cup Peak Fresh Produce® Tomato(es), Cherry, cut in half
4 oz Peak Fresh Produce® Spinach, destemmed
1 tsp Magellan® Lemon Pepper
1 tsp Magellan® Italian Seasoning
1 1/2 cup Village Garden® Tuscan Balsamic Vinaigrette
2 tbsp Roma® Pesto, Sun-Dried Tomato
16 pc Peak Fresh Produce® Basil, cut into chiffonade (plus garnish)
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
