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
GRILLED PANZANELLA SALAD
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 431, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1066 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 15 grams
GRILLED VEGETABLE PANZANELLA
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.
END OF SUMMER PANZANELLA SALAD
When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill pan or outdoor grill to medium-high heat.
- Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate.
- Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt.
- Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side.
- Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using.
GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND TOMATOES
Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian or French bread.
Categories Salad Pepper Tomato Appetizer Vegetarian Squash Summer Grill/Barbecue Vegan Parsley Capers Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 16
Steps:
- For salad:
- Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
- For dressing:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
- Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND TOMATOES
Steps:
- For salad: Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4 inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl. For dressing: Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
GRILLED PANZANELLA SALAD
This is an Italian salad which uses toasted (or grilled) day old bread, like a bruschetta, tossed in with the veggies and cheese. I hope you enjoy this recipe from Cuisine At Home.
Provided by Bev I Am
Categories Peppers
Time 30m
Yield 8 cups
Number Of Ingredients 16
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 SUMMER PANZANELLA
Grilled bread and sweet corn are tossed with heirloom tomatoes, cucumbers and fresh herbs in this veggie-packed summer dish that pairs perfectly with grilled chicken or fish.
Provided by Megan Mitchell
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
- Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
- Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
- Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.
More about "grilled panzanella salad with bell peppers summer squash and tomatoes recipe epicuriouscom food"
GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER …
From bonappetit.com
5/5 (1)Servings 8
- Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
- Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.
GRILLED PANZANELLA SALAD - SERIOUS EATS
From seriouseats.com
BEST EVER PANZANELLA RECIPE (CLASSIC ITALIAN SALAD!) – A …
From acouplecooks.com
GRILLED PANZANELLA SALAD | ITALIAN FOOD FOREVER
From italianfoodforever.com
GRILLED PANZANELLA RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE SUMMER PANZANELLA SALAD RECIPE WITH ROASTED …
From foodal.com
GRILLED PANZANELLA SALAD - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND …
From pinterest.com
GRILLED PANZANELLA SALAD RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED SUMMER VEGETABLE PANZANELLA - EATINGWELL
From eatingwell.com
79 SUMMER SIDE DISHES THAT JUST MIGHT UPSTAGE THE REST OF THE …
From ca.news.yahoo.com
5 BREAD SALAD RECIPES, INCLUDING PANZANELLA AND FATTOUSH
From washingtonpost.com
FOODCOMBO
47 SENSATIONAL SUMMER SQUASH RECIPES - EPICURIOUS
From epicurious.com
RECIPE GRILLED PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, …
From youtube.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