Grilled Southern Panzanella Salad | Paula Deen

Ingredients

• 2 (6 oz) packages buttermilk cornbread mix
• 4 tablespoons melted Butter
• 1 large cut into 1/2-inch-thick rings sweet onion
• 1 cut into wedges, seeds and membranes removed red bell pepper
• 1 cut into wedges, seeds and membranes removed green bell pepper
• 1 cut into wedges, seeds and membranes removed yellow bell pepper
• 2 cut into 1-inch-thick slices yellow squash
• 1 cut into 1-inch-thick slices zucchini
• 5 tablespoons divided Olive oil
• 3 large seeded and diced tomatoes
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped, plus more for garnish (optional) fresh parsley
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 teaspoon plus more for the salad (to taste) Black pepper
• 1/2 teaspoon plus more for the salad (to taste) salt