GRILLED SHRIMP PANZANELLA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 275 degrees F.
- Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Allow to cool.
- Preheat a grill to medium-high.
- Whisk together 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
- Whisk the vinegar and remaining 1/2 cup olive oil in another large bowl. Add the tomatoes and onion, then season with 1/2 teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
- Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss once more before serving.
THE BEST GRILLED ASPARAGUS
We found that the best way to grill asparagus is to lay it right on the grill grates at an angle--no foil packet or grilling basket necessary. We jazzed ours up with tangy, creamy feta and fresh mint. To get a good char, be sure to use medium-sized asparagus -- no pencil-thin stalks here!
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium heat. Chop the tough, woody ends off the asparagus (about 1 inch) and peel another inch of the stalks.
- Whisk the lemon juice, olive oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the asparagus and toss until well coated.
- Put the asparagus on the grill at an angle so the stalks don't fall through the grates. Grill, flipping halfway through cooking, until the asparagus begin to char, the pointy ends start to crisp and the stalks are just tender, 3 to 5 minutes. Remove to a platter and sprinkle with the feta and mint.
ASPARAGUS PANZANELLA
Crisp asparagus gives a springtime twist to this Italian bread salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Snap off and discard the tough ends of asparagus. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.
- In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
- In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper. Pour vinaigrette over asparagus mixture, and toss until well coated. Let sit until bread absorbs juices, and serve.
GRILLED PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
- In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
- When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
- Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
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.
GRILLED CHICKEN AND ASPARAGUS SALAD
If you don't have a grill, you can cook the chicken, asparagus, and onion slices on a grill pan or under the broiler. You'll need to increase the cooking time slightly for this Grilled Chicken and Asparagus Salad .
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Heat grill to high. In a large, shallow bowl, whisk together 1 tablespoon oil and 2 tablespoons mustard. Add chicken, and turn to coat; set aside to marinate 30 minutes. In another bowl, toss asparagus with 1 tablespoon oil; brush onion slices with residual oil in bowl.
- Grill asparagus and onion until charred in spots and fork-tender, turning as needed, 8 to 10 minutes. Set aside to cool.
- Grill chicken until browned and cooked through, turning once, 10 to 15 minutes. Set aside to cool.
- To serve, thinly slice chicken crosswise; halve asparagus crosswise. In a large bowl, whisk together remaining 2 tablespoons oil and tablespoon mustard. Add chicken, asparagus, and onion; toss. Season with salt and pepper. Fold in blue cheese.
GRILLED ASPARAGUS
A tasty way to grill asparagus on a regular grill or a stove top grill pan. I found this recipe on the WebMD website from Cooking Light magazine.
Provided by Chef Christopher
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off tough ends of asparagus.
- Combine all ingredients in a large zip-top plastic bag.
- Seal and marinate for 30 minutes.
- Remove asparagus from bag, and discard marinade.
- Place asparagus on grill rack or grill pan coated with cooking spray.
- Grill at medium to medium-high temperature for 5 minutes on each side or until asparagus is done.
Nutrition Facts : Calories 69.3, Fat 3.6, SaturatedFat 0.5, Sodium 152.1, Carbohydrate 7.6, Fiber 2.3, Sugar 3.5, Protein 3
More about "grilled asparagus panzanella food"
PANZANELLA STYLE CAPRESE ASPARAGUS SALAD.
From halfbakedharvest.com
4.9/5 (7)Total Time 30 minsCategory Appetizer, Main Course, SaladCalories 677 per serving
- Add the bread cubes to a baking sheet and drizzle with olive oil. Sprinkle with salt + pepper and toss well to coat, making sure all the bread has been coated in olive oil and seasoned.
- Bake for 10 minutes, toss and bake another 5-10 minutes or until the bread is golden and crisp.
- Heat an outdoor grill, skillet or grill pan to medium high heat. Drizzle the asparagus with olive oil and sprinkle with salt and pepper. Transfer the asparagus to the grill pan and grill until charred, about 4-5 minutes. Remove from the grill and season lightly with salt and pepper or to taste.
SPRING PANZANELLA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (44)Author Molly BazServings 4Estimated Reading Time 6 mins
- Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.
- Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, and peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
- Pour remaining 2 Tbsp. oil into a skillet large enough to fit both slices of bread in a single layer. Add bread and set over medium heat. Cook, undisturbed, until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Transfer to a plate.
- Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 minutes. Add to salad.
SPRING PANZANELLA WITH ASPARAGUS RECIPE
From foodandwine.com
- Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.
- Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp.
- Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise.
- In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve.
HOW TO MAKE THE BEST GRILLED ASPARAGUS
From foodiecrush.com
ASPARAGUS PANZANELLA SALAD - RACHEL COOKS®
From rachelcooks.com
PANZANELLA WITH ASPARAGUS AND EGGS
From canadianliving.com
EASY OTTOLENGHI SUMMER RECIPES: VEGETABLES | FOOD | THE GUARDIAN
From theguardian.com
50 EASY GRILLING RECIPES TO KEEP IN YOUR BACK POCKET - FOOD NETWORK
From foodnetwork.com
RECIPES: GRILLED BUTTERFLIED CHICKEN, GRILLED ASPARAGUS, LEMON AND …
From startribune.com
GRILLED ASPARAGUS SALAD RECIPE - BOBBY FLAY - FOOD & WINE
From foodandwine.com
EASY & DELICIOUS GRILLED ASPARAGUS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ASPARAGUS AND PEA PANZANELLA - GOOD HOUSEKEEPING
From goodhousekeeping.com
RECIPE: GRILLED VEGETABLE PANZANELLA | WHOLE FOODS MARKET
From wholefoodsmarket.com
GRILLED ASPARAGUS & PANZANELLA SALAD | GLOBALNEWS.CA
From globalnews.ca
BAREFOOT CONTESSA | PANZANELLA | RECIPES
From barefootcontessa.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love