Grilled Panzanella 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-BREAD PANZANELLA

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 PORK PANZANELLA

Steps:

• Combine Italian salad dressing and balsamic vinegar; place 1/3 cup dressing mixture in resealable bag along with pork chops; seal bag and refrigerate for at least 30 minutes or as long as overnight.
• Cover and reserve remaining dressing.
• Prepare grill to medium-hot. Remove chops from marinade and discard marinade.
• Grill over direct heat for 5 minutes per side, until browned.
• Remove from grill and keep warm.
• Grill bread slices 2-3 minutes per side until nicely toasted.
• Remove bread from grill and cut into 1/2 inch cubes.
• Meanwhile, combine lettuce, beans and tomato in large bowl. Add bread pieces and reserved dressing mixture; toss to coat. Slice pork chops and lay on top of salad.
• Garnish with black pepper and parmesan cheese.

GRILLED PANZANELLA

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

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 SALAD

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.

GRILLED PEACH PANZANELLA

Steps:

• Quick-pickle the shallots in a bowl with the cider vinegar and sugar. Destone and slice the peaches.
• Put the peaches in a bowl and toss with 1/2 tbsp olive oil, the chilli flakes, fennel seeds and some seasoning. Heat a griddle pan over a high heat and sear the peaches for 2 mins each side until they have char lines on them. Remove from the heat and allow to cool.
• Pour the vinegar from the shallots into a bowl and whisk together with the remaining olive oil and some seasoning to make a dressing.
• Put the peaches in a salad bowl or sharing platter with the lemon juice, shallots, capers and bread, season well and pour over the dressing. Add the rocket, basil and fennel fronds (if using), and toss thoroughly with your hands to combine.

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 EGGPLANT PANZANELLA

Steps:

• Heat grill to medium heat.
• Brush 1/4 cup dressing evenly onto both sides of eggplant slices and cut-sides of bread.
• Grill eggplant 3 to 4 min. on each side or until tender. Remove from grill; cool. Meanwhile, grill bread slices 2 to 3 min. on each side or until golden brown on both sides. Cool 5 min.
• Combine remaining dressing with all remaining ingredients in large bowl. Cut eggplant and bread into 1/2-inch pieces. Add to salad; mix lightly.