• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Grilled Corn Poblano Panzanella

    Published: Jul 12, 2017 · by Sarah · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    I have to admit that it took me a while to warm up to the idea of panzanella. Stale bread in a salad? It sounds weird. I get it.

    But I'm usually of the mindset that I'll try anything at least once, as long as it doesn't have a face or a mom. Plus panzanella originates from Italy and I think they've got the food thing figured out. So I finally caved in to all of this Tuscan summery bread salad business and let me just say, I feel like I've been missing out for a long time.

    The grilled bread absorbs the dressing, making it like a crunchy crouton that pops with flavor. I think I was hesitant at first because I was worried that it might be mushy, but as long as you take the time to properly dehydrate it (by grilling or baking in the oven) then it's able to sustain a firmer texture.

    The beauty of panzanella is that it's an incredibly versatile dish, allowing you to substitute whatever produce you might have on hand. I've found my favorite combination to be what I consider some of summer's best produce: fresh corn with juicy tomatoes and poblano peppers.

    Throwing the corn and poblano pepper on the grill is an easy way to cook them and also maximize their flavor. If you don't have a grill, you can also cook them on a grill pan on the stove.

    In addition to the tomatoes, corn and pepper, we're using red onion, fresh basil and creamy avocado in the mix. Then all of that gets tossed in a simple dressing made from lemon juice, olive oil and white wine vinegar. The whole thing comes together super quick and is perfect to serve at a get together or as a light dinner on a warm summer evening.

    Grilled Corn Poblano Panzanella

    This summery southwestern-inspired panzanella salad features juicy grilled corn, spicy poblano peppers, and sourdough bread with a zippy lemon dressing.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Grilled Corn Poblano Panzanella, panzanella salad
    Servings: 4 servings
    Calories: 393kcal
    Author: Oh My Veggies

    Ingredients

    • 2 tablespoons olive oil plus extra for brushing
    • 2 ears of fresh corn husked
    • 1 large poblano pepper
    • ½ small red onion peeled
    • 3 tablespoons lemon juice about 1 lemon
    • 3 tablespoons white wine vinegar
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 8 ounces romaine lettuce chopped
    • 1 pint cherry tomatoes halved
    • 1 avocado pitted and diced
    • ½ cup fresh basil leaves
    • ½ large sourdough baguette cut into 1-inch slices
    US Customary - Metric

    Instructions

    • Prepare a barbecue grill or grill pan to medium heat and it brush with oil. Lightly brush the corn, poblano pepper and onion with oil, and then place them on the grill and cook for about 8-10 minutes, rotating every 2 minutes or so.
    • Meanwhile, in a measuring cup or small bowl, make the dressing by whisking together the lemon juice, vinegar, 2 tablespoons of olive oil, salt, and pepper. Set aside.
    • In a large bowl, add the romaine lettuce, halved cherry tomatoes, diced avocado, and fresh basil, and then set aside.
    • Once the vegetables are evenly cooked on each side, remove them from the heat and set aside. Allow the vegetables to cool for a few minutes before handling. Using a sharp knife, slice the corn off of the cob and chop the red onion. Add the corn and onion to the large bowl with the lettuce. Slice the poblano pepper away from the core, and remove the seeds and any overly charred parts from the skin. Chop the pepper and add to the bowl as well.
    • Lightly brush the bread with olive oil then cook on the grill or grill pan over medium heat for a few minutes on each side, until golden. Chop the bread into cubes then add them to the bowl. Pour the dressing over top and toss everything together. Serve warm and enjoy!

    Nutrition

    Calories: 393kcalCarbohydrates: 55gProtein: 12gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 466mgPotassium: 934mgFiber: 9gSugar: 10gVitamin A: 5944IUVitamin C: 67mgCalcium: 77mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « 22 Recipes That Will Up Your Veggie Burger Game
    How to Make Chia Seed Jam »

    Vegan Recipes, Vegetarian Recipes, Vegetarian Side Dishes corn, poblano peppers

    sarah cook, author of making thyme for health

    About Sarah

    Sarah Cook is a vegetarian food blogger living in Athens, Georgia. Her blog Making Thyme for Health features simple, seasonal, and healthy recipes made from whole food ingredients. Outside of cooking, she enjoys maintaining an active lifestyle, traveling and drinking wine.

    Reader Interactions

    Comments

    1. Liberty says

      July 12, 2017 at 5:56 pm

      This looks so good!
      www,libertylife.me

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Strawberry Mojito Popsicles (Don't Forget the Rum!)
    • Thai Veggie Pizza
    • Strawberry Cheesecake Overnight Oats
    • Spinach Mushroom Frittata

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    1.4K shares