Eggplant Panzanella Food

EGGPLANT PANZANELLA

Steps:

• Brush the cut sides of the bread and the eggplant slices with 2 tablespoons of the oil. Sprinkle eggplant with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• For a gas or charcoal grill, grill the eggplant slices on the rack of a covered grill directly over medium heat for 5 to 7 minutes or until tender, turning once. Remove to a cutting board and set aside. Grill the bread, cut sides down, for 2 to 3 minutes or until toasted. Cool slightly. Rub bread with cut sides of garlic. Cut bread into bite-size pieces. Place bread and eggplant in a large salad bowl.
• Add arugula, cherry tomatoes, mozzarella, tarragon, remaining oil, and vinegar to bowl. Toss all together. Season to taste with additional salt and pepper.

PANZANELLA

Steps:

• Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
• Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
• Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
• In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
• Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
• Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
• Garnish with the basil sprigs and serve.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

PANZANELLA WITH GRILLED EGGPLANT

Steps:

• Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
• Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
• Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.

EGGPLANT AND TOMATO PANZANELLA: BREAD SALAD

Steps:

• Preheat oven to 425 degrees F.
• Toss bread cubes with garlic, olive oil, butter, and salt and pepper. Cook in preheated oven for ten minutes or until lightly brown and crispy. set aside to cool slightly.
• Toss eggplant with olive oil, melted butter, and salt and pepper to taste.
• Roast in preheated oven for 20 minutes or until tender and golden brown.
• To make viniagrette: combine balsamic vinegar, salt, pepper, and olive oil.
• To prepare salad: combine tomatoes, eggplant, bread, and mozzarella. Toss with vinaigrette and garnish with herbs.

PANZANELLA

Steps:

• Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.
• Cook until tender and lightly browned, about 10 minutes.
• Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.

PROSCIUTTO/CHICKEN BREASTS/EGGPLANT PANZANELLA/RAISINVINAIGRETTE

Steps:

• RAISIN-PINE NUT VINAIGRETTE:.
• Combine raisins and 1/2 cup hot water in small bowl; let soak 15 minutes, then drain.
• Heat 1 tablespoon oil in small skillet over medium heat.
• Add shallots, garlic, and anchovy fillets; sauté until shallots are tender, about 4 minutes.
• Transfer to medium bowl; mix in raisins and vinegar.
• Add 1/2 cup oil; whisk until well blended.
• Season with salt and pepper.
• *DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Whisk pine nuts into vinaigrette just before serving.
• CHICKEN:.
• Place chicken breasts on work surface.
• Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long, 1-inch-deep horizontal pocket, being careful not to cut through completely to other side of breast.
• Insert 1 piece of cheese in pocket and press opening closed & sprinkle chicken with salt and pepper.
• Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides.
• Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken, covering completely and pressing to adhere (if necessary, fasten with small turkey skewers) & repeat with remaining chicken, cheese, and prosciutto.
• **DO AHEAD Can be made 6 hours ahead. Cover and chill.
• EGGPLANT PANZANELLA:.
• Preheat oven to 350°F
• Toss eggplant with 3 tablespoons oil in large bow & sprinkle with salt and pepper.
• Spread eggplant slices in single layer on rimmed baking sheet.
• Bake until eggplant slices are tender but still intact, 35 to 40 minutes.
• Transfer to large bowl.
• *** DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.
• Add vinaigrette to eggplant and stir gently to combine; season to taste with salt and pepper.
• Let stand while preparing bread and chicken.
• Preheat oven to 350°F
• Cut baguette crosswise into 3 sections & using serrated knife, trim off crust on all sides of baguette sections, then cut each section horizontally in half.
• Brush bread halves all over with 2 tablespoons oil; place on rimmed baking sheet.
• Bake until bread is slightly crisp and beginning to brown around edges, about 20 minutes. Let stand while preparing chicken.
• Increase oven temperature to 375°F.
• Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.
• Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.
• Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160°F, 15 to 20 minutes, depending on size of chicken breasts.
• Transfer chicken to cutting board; let rest 5 minutes.
• Thinly slice chicken breasts crosswise.
• Fan 1 chicken breast on each of 6 plates.
• Place 1 bread half alongside & top bread with eggplant-vinaigrette mixture and serve.
• E N J O Y!

GRILLED EGGPLANT PANZANELLA

Steps:

• Heat grill to medium heat.
• Brush 1/4 cup dressing evenly onto both sides of eggplant slices and cut-sides of bread.
• Grill eggplant 3 to 4 min. on each side or until tender. Remove from grill; cool. Meanwhile, grill bread slices 2 to 3 min. on each side or until golden brown on both sides. Cool 5 min.
• Combine remaining dressing with all remaining ingredients in large bowl. Cut eggplant and bread into 1/2-inch pieces. Add to salad; mix lightly.