Carrie’s Experimental Kitchen

Ratatouille Panzanella Salad


Panzanella Salad made with fresh eggplant, zucchini, mushrooms, garlic & tomatoes tossed with multigrain bread and a light Lemon Chardonnay Vinaigrette.

Ratatouille Panzanella Salad | Carrie's Experimental Kitchen

Since I made my first Panzanella Salad with roasted fennel & Heirloom tomatoes back in May 2012, my youngest has been asking me to make it again. It was one of her favorite salads; however, I try not to eat too much bread (especially when it comes to eating salads!). Last week while I was grocery shopping, they had some day old bakery Multigrain bread for a fraction of what it would normally cost and I decided that I would experiment with another panzanella salad.

Ratatouille Panzanella Salad

For this version, I used the base recipe for my Roasted Vegetable Ratatouille recipe; especially since all of these vegetables are in abundance right now. I roasted garden fresh eggplant, zucchini, mushrooms, garlic and tomatoes, mixed in the multigrain bread then gently tossed the salad with a light Lemon Chardonnay Vinaigrette. This salad was wonderful and encompassed all of the flavors of a typical ratatouille. My family really enjoyed it and for me it was a toss up which version I liked best.

Ratatouille Panzanella Salad
Prep Time:   20 minutes                 Yield: 6 cups
Cook Time:  25 minutes                  Serving: 1 cup
Total Time:  45 minutes

For the Ratatouille Panzanella Salad

  • 1 lb. Loaf Multigrain Bread
  • 2 c. Eggplant, skin on and diced
  • 1 Medium Zucchini, skin on and diced
  • 1 c. Sliced Mushrooms
  • 1/2 Red Onion, diced
  • 2 Cloves Garlic, chopped
  • 2 Plum Tomatoes
  • 2 tbsp. Extra Virgin Olive Oil
  • Prepared Lemon Chardonnay Vinaigrette

For the Lemon Chardonnay Vinaigrette

  • 1 Lemon, zest and juice
  • 2 tbsp. Chardonnay Wine
  • 1/4 c. Canola Oil
  • 1 tbsp. Fresh Rosemary, chopped
  • 1 tbsp. Pecorino Romano Cheese, grated

For the Ratatouille Panzanella Salad

  1. Preheat oven to 425 degrees.
  2. Cut the bread into cubes, place on a baking sheet and spray with cooking spray
  3. Bake for 5-10 minutes; turning once, until they are brown. Remove from oven and cool.
  4. While the bread is in the oven, add your eggplant, zucchini, mushrooms, onion, garlic and tomatoes to baking sheet; then drizzle the olive oil on top. Place in the oven with the bread and bake for approximately 15 minutes; turning once. Remove from the oven and cool.
  5. Add the bread, vegetables and prepared Lemon Chardonnay Vinaigrette to a bowl. Toss to coat and serve.

For the Lemon Chardonnay Vinaigrette

  1. Add all ingredients to a bowl and whisk together until well blended.
Nutrition Facts
Calories 260, Carbs 23.9g, Fat 16.2g, Protein 7g, Fiber 5.5g, Sugar 4.4g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 



  1. Anita at Hungry Couple
    August 27, 2013 at 12:21 pm - Reply

    I also try not to eat much bread but we both do really love panzanella. Your ratatouille version sounds wonderful!!

    • Carrie Farias
      August 28, 2013 at 3:19 pm - Reply

      Thanks Anita, we really enjoyed this version ourselves!

  2. Carole
    October 20, 2013 at 6:03 pm - Reply

    Good one! Thanks for bringing this on over to the eggplant party. Cheers

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