08/28/2026
We’re not saying you have to make this Late Summer Panzanella before summer ends.....but that exceptional summer produce won’t be here forever.
Our Ground “Beef” and an abundance of roasted veggies and stone fruit transforms this indulgent Italian classic into a nourishing meal that’s packed with gut-friendly nutrients and peak-season flavor.
Ingredients:
Extra virgin olive oil, for grilling
3 ¾ inch slices gluten free artisan bread or sourdough
1 medium zucchini, halved
1 small red onion, halved
2 plums, halved
1 package Abbot’s Ground “Beef”
4 ounces vegan mozzarella cheese, cubed
1 cup cherry tomatoes, halved
1 yellow bell pepper, large diced
Fresh basil
For the dressing:
¼ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions:
1. Heat the grill to medium-high and oil the grates.
2. Brush the bread, zucchini, onion, and plums with olive oil and season with salt and pepper.
3. Grill the bread, vegetables, and plums until lightly charred, 3 minutes per side.
4. Cut the bread into bite-size cubes, slice zucchini, chop the onion, and slice the plum halves into quarters.
5. Cook the Ground “Beef” according to the package instructions.
6. In a small bowl, whisk together the oil, vinegar, Dijon, salt and pepper.
7. Add the bread, zucchini, onion, plum, mozzarella, tomatoes, and bell pepper to a large bowl or serving platter. Drizzle on the dressing and toss to combine. Garnish with fresh basil.
