This is the main content.
Recipes
Grilled Chicken Wings with Vegetable Panzanella
4 servings
45 minutes total

Ingredients

  • 1 zucchini (about 8 oz)
  • 1 yellow squash (about 8 oz)
  • 2 large red bell peppers
  • 1 small red onion
  • 0.75 oz fresh basil
  • 2 Bakery hoagie rolls
  • 3 teaspoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon pepper, divided
  • 3 lb chicken wings
  • ½ cup sun-dried tomato spread (or pesto)
  • ½ cup red wine vinegar
  • 1 teaspoon crushed red pepper

Steps

    1. Preheat grill (or grill pan) on medium-high. Slice zucchini and yellow squash in half lengthwise. Cut bell peppers in half and remove seeds. Cut onion into 1-inch-thick slices. Chop basil. Slice rolls in half lengthwise.
    2. Coat vegetables with 1 teaspoon oil, 1 teaspoon salt, and ½ teaspoon pepper. Coat rolls with 1 teaspoon oil. Cut wings in half, separating at the joint if desired. Coat wings with remaining 1 teaspoon oil, 1 teaspoon salt, and ½ teaspoon pepper (wash hands).
    3. Place chicken on grill; cook 10 minutes, turning occasionally. Add vegetables; cook 8–10 minutes, turning occasionally, until vegetables are tender and chicken is 165°F. Grill rolls 2–3 minutes until toasted. 
    4. Combine in food processor bowl (or blender): tomato spread, 2 bell pepper halves, 2 onion slices, vinegar, and crushed red pepper; process until smooth. Cut squash, zucchini, rolls, and remaining peppers and onions into 1-inch pieces. Combine vegetables, bread, basil, and ½ cup tomato spread mixture in medium bowl. Serve wings with salad and remaining sauce on the side.

Amount per ¼ recipe serving: Calories 680, Total Fat 35g, Sat Fat 9g, Trans Fat 0g, Chol 230mg, Sodium 1630mg, Total Carb 45g, Fiber 4g, Sugars 10g, Protein 45g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 70%