GRILLED PANZANELLA SALAD WITH PEACHES AND FENNEL
This is a hearty but bright salad using the colors and flavors of the summer season from Lindsey S. Love of Dolly and Oatmeal. The bread is rubbed with garlic and brushed with olive oil then grilled until toasty and crunchy. The peaches are also grilled until warm and slightly caramelized, and the fennel is shaved thin, giving the salad brightness and crunch.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cut a large piece of Reynolds Wrap® Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat.
- While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
- Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread.
- Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool.
- Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside.
- In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 21.7 g, Fat 21.3 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 409.5 mg, Sugar 5.8 g
GRILLED PANZANELLA
Provided by Alfia Muzio
Categories Tomato Appetizer Brunch Side Arugula Spring Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare Grilled Tomatoes.
- Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.
GRILLED PANZANELLA
Provided by Ian Knauer
Categories Salad Blender Tomato Side Fourth of July Vegetarian Mother's Day Graduation Father's Day Backyard BBQ Dinner Lunch Basil Spring Summer Family Reunion Grill Grill/Barbecue Healthy Potluck Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.
- Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.
- Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1"-2" pieces.
- Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper 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
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 PANZANELLA SALAD
In the classic Tuscan dish, you'd wait for the bread to go stale. In this panzanella salad, you brush French bread with dressing and toss it on the grill.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Brush 2 Tbsp. dressing evenly onto cut sides of bread halves. Grill 2 min. on each side or until toasted on both sides. Cool 5 min.
- Meanwhile, combine remaining dressing with all remaining ingredients in large bowl.
- Cut bread into 3/4-inch cubes. Add to salad; mix lightly. Serve immediately.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
GRILLED-BREAD PANZANELLA
Fireside-made bread, cut into croutons, soak up a vinaigrette in this classic bread salad made with chunks of tomatoes and lanky green beans. If you're making this salad at home, toast the breads under the broiler.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Blanch green beans in a large saucepan of boiling water until just tender, about 5 minutes. Drain, and let cool.
- Grill bread cubes directly on grates set over a campfire or on a medium grill, turning, until just starting to char, about 3 minutes.
- Toss bread cubes with beans, tomatoes, basil, and red onion.
- Whisk together vinegar and oil. Season with salt and pepper. Pour over salad, and let stand for 15 minutes. Season with salt and pepper, and toss so that the bread absorbs any remaining dressing. Serve immediately.
GRILLED PANZANELLA SALAD
Really tasty salad. The grilling brings out a great flavor in the veggies and the light dressing is very good.
Provided by ovendiva
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat grill, brush rack with oil.
- 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.
- Brush 1 side of the onion slices and the peppers with olive oil. Place olive oil side down on the grill. Cook for 4 minutes. Brush 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 403.9, Fat 2.7, SaturatedFat 0.7, Sodium 793.2, Carbohydrate 79.7, Fiber 4.8, Sugar 6.1, Protein 16.5
More about "grilled panzanella salad food"
GRILLED PANZANELLA RECIPE | BON APPéTIT
From bonappetit.com
GRILLED PANZANELLA SALAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
GRILLED PANZANELLA RECIPE | BON APPéTIT
From bonappetit.com
GRILLED PANZANELLA SALAD {A FRESH GREEK SALAD} | LIFE MADE …
From lifemadesimplebakes.com
GRILLED PANZANELLA SALAD - SERIOUS EATS
From seriouseats.com
Occupation Culinary Consultant
GRILLED PANZANELLA SALAD | FOODTALK
From foodtalkdaily.com
GRILLED PANZANELLA CAPRESE SALAD | ITALIAN FOOD FOREVER
From italianfoodforever.com
GRILLED PANZANELLA SALAD | ITALIAN FOOD FOREVER
From italianfoodforever.com
GRILLED VEGETABLE PANZANELLA SALAD - JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
GRILLED ASPARAGUS PANZANELLA SALAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
OUR BEST WEEKNIGHT GRILLING RECIPES | FOOD & WINE
From foodandwine.com
BEST GRILLED PEACH PANZANELLA SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GRILLED GREEN PANZANELLA | CANADIAN LIVING
From canadianliving.com
PANZANELLA SALAD RECIPE WITH GRILLED CHICKEN
From twokooksinthekitchen.com
GRILLED PANZANELLA SALAD | THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
GRILLED PANZANELLA SALAD - LITTLEFERRAROKITCHEN.COM
From littleferrarokitchen.com
GRILLED PANZANELLA SKEWER SALAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
LOBSTER AND GRILLED CORN PANZANELLA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED PANZANELLA SALAD WITH CHICKPEAS AND QUINOA
From vanillaandbean.com
GRILLED MUSHROOM PANZANELLA WITH TOMATO VINAIGRETTE RECIPE
From countryliving.com
EASY HEALTHY GRILLED PANZANELLA SALAD RECIPE | FROM SCRATCH FAST
From fromscratchfast.com
PANZANELLA SALAD WITH GRILLED VEGETABLES - MIA'S CUCINA
From miascucina.com
GRILLED PEPPER AND ONION PANZANELLA WITH PEPERONCINI …
From foodandwine.com
GRILLED PANZANELLA SALAD (ONLY 20 MINUTES!) - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
GRILLED PANZANELLA SALAD RECIPE - SERIOUS EATS
From seriouseats.com
GRILLED GREEK PANZANELLA SALAD - GIVE IT SOME THYME
From giveitsomethyme.com
GRILLED PANZANELLA WITH ROASTED GARLIC VINAIGRETTE
From stonepierpress.org
PANZANELLA SALAD WITH GRILLED ZUCCHINI & TOMATOES - CANADIAN LIVING
From canadianliving.com
GRILLED SHRIMP PANZANELLA SALAD | DELICIOUS SALAD RECIPE
From wellnessed.com
GRILLED ITALIAN PANZANELLA SALAD - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
THIS HEALTHY GRILLED PANZANELLA SALAD RECIPE TASTES LIKE …
From hvmag.com
GRILLED PANZANELLA SALAD WITH CHICKEN SAUSAGE - A MIND "FULL" MOM
From amindfullmom.com
PANZANELLA SALAD WITH GRILLED CHICKEN - ITALIAN RECIPES
From goodhousekeeping.com
PANZANELLA SALAD (ON THE GRILL!)- CHEF SAVVY
From chefsavvy.com
PANZANELLA SALAD RECIPE (WITH GRILLED VEGETABLES)
From webstaurantstore.com
GRILLED PANZANELLA SALAD | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
SUMMER PANZANELLA SALAD WITH GRILLED CORN - SHE LIKES FOOD
From shelikesfood.com
GRILLED SUMMER VEGETABLE PANZANELLA RECIPE | EATINGWELL
From eatingwell.com
GRILLED VEGETABLE PANZANELLA SALAD - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
BEST GRILLED GREEK PANZANELLA SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
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