Grilled Panzanella With Italian Sausage And Chicken Food

GRILLED PANZANELLA SALAD

Steps:

• Prepare the vinaigrette by whisking all the ingredients together, until well combined and set to the side.
• Preheat grill to medium.
• Prepare vegetables by cutting head of lettuce in half, peppers in half, zucchini in half lengthwise and onion in large slices. Drizzle vegetables with olive oil and season with salt and pepper.
• Slice bread into 1/2 inch thick slices. Lightly brush with olive oil.
• Place sausage, peppers, zucchini, and onions on the main part of the grill. Add the bread slices to the top rack of the grill. Cover and grill for 3-4 minutes. Open grill and flip the veggies, sausage and bread. Cover and grill for another minute or two and then remove bread slices. Allow vegetables and chicken sausage to finish grilling, for about another 2-3 minutes. Remove vegetables and sausage from the grill. If desired, grill the halved romaine lettuce head for 2-3 minutes.
• Remove everything from the grill and dice up into small bite size chunks.
• Toss with tomatoes, vinaigrette, and grate fresh Parmesan over the entire salad. Serve immediately or after 1 hour to allow the bread to soften.

GRILLED PANZANELLA WITH CHICKEN SAUSAGE

Steps:

• Cube your baguette and toss with olive oil and salt and pepper.
• Place in a single layer on a baking sheet and bake at 375° for 5-7 minutes, or until the bread is nicely toasted.
• In a grill pan or frying pan, cook your sliced al fresco peppers for 3-4 minutes or until they start to get crisp around the edges.
• Remove them from the pan and set aside.
• In the same pan, sauté your chopped peppers, onion, and garlic for 3-4 minutes.
• Add your al fresco sausage back to the pan with your veggies and cook for a few more minutes.
• In a separate container, combine 1/4 cup of your olive oil, 1/4 cup of balsamic vinegar, and the juice of 1 lemon. Salt and pepper to taste.
• Combine toasted bread cubes with your sausage mixture, the diced tomatoes, cucumbers, and mozzarella cheese.
• Toss with the dressing and let sit for 10 minutes to soak up all the flavors.

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 VEGETABLE PANZANELLA

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.

GRILLED PANZANELLA WITH ITALIAN SAUSAGE AND CHICKEN

Steps:

• Combine red wine vinegar, balsamic vinegar, garlic, capers, oregano, agave nectar, Dijon mustard, Parmesan cheese, salt, and pepper in an electric blender to make the dressing. Blend, gradually pouring in olive oil, until well combined. Set aside.
• Toss chicken breasts with 1 1/2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper in bowl.
• Toss tomatoes, bell peppers, and red onion slices with 1 1/2 tablespoons olive oil. Season with salt and pepper.
• Slice baguette lengthwise into quarters to get 4 long 'sticks.' Place sticks on a sheet pan and coat with remaining tablespoon olive oil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken and sausage on the preheated grill and cook, flipping occasionally until meats are no longer pink in the centers, 12 to 15 minutes. Add vegetable mixture and bread sticks to the grill and cook until moderately charred throughout, about 5 minutes. Transfer cooked items onto a sheet pan for easy transport. Let cool 10 to 15 minutes.
• Remove stems and seeds from the grilled bell peppers. Dice peppers, onion, tomatoes, baguette, sausage, chicken, and mozzarella cheese into roughly 1/2-inch pieces. Toss in a large bowl with dressing. Serve over arugula and top with shredded Parmesan cheese.