Grilled Bell Pepper Panzanella Salad Food

GRILLED PANZANELLA SALAD

Steps:

• Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
• Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
• Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
• Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.

GRILLED PANZANELLA

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.

GRILLED PANZANELLA SALAD

Steps:

• Preheat grill to medium-high.
• Toss tomato, cucumber, cheese, olives, and herbs together in a bowl; cover and chill.
• Whisk lemon juice, vinegar, sugar, salt, and pepper together in a small bowl.
• Drizzle in oil, whisking until blended.
• Rub bread, bell pepper, and onion with oil using your hands; season with salt.
• Grill bell pepper and onion, covered, 3-5 minutes; turn vegetables over.
• Add the bread and grill until toasted on one side, 1-2 minutes.
• Turn bread and grill second side until toasted, 1-2 minutes more.
• Remove everything from the grill.
• Rub both sides of the bread with half a garlic clove, tear into pieces, and add to the vegetable-herb mixture.
• Chop the peppers and onion, and add to the salad.
• Drizzle with dressing (you may not use it all) and toss to coat.
• Serve immediately.
• Makes about 8 cups.
• Note: Onions are tough to grill.
• Here is an easier way: Push two skewers through the onion, spacing them about 1/2" apart.
• Cut between the skewers.
• Wrap and store the other half in the refrigerator.
• Be sure to soak the skewers in water for about 20 minutes before grilling, so they will not burn on the grill.
• Once grilled, cut the onions along both sides of the skewers for bite sized pieces.

GRILLED BELL PEPPER PANZANELLA SALAD

Steps:

• Place bread cubes on shallow trays. Let stand to dry out slightly while making salad.
• Heat gas or charcoal grill. Place bell peppers on grill over medium-high heat.Cover grill; cook 15 to 30 minutes, turning occasionally, until peppers are blackened. Place roasted peppers in large bowl; cover with plastic wrap. Let stand 15 to 20 minutes. Peel and seed bell peppers. Cut into bite-size strips.
• Place onion slices on grill. Cover grill; cook 3 to 6 minutes, turning once during grilling, until golden on edges and slightly tender. Cut into 1/2-inch pieces.
• In large bowl, place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes and cucumber. Drizzle with dressing, tossing to coat. Serve immediately.