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 SUMMER VEGETABLE PANZANELLA
This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty country-style bread helps soak up the flavors. The optional feta cheese adds a briny finishing note. To keep sodium in check, reduce the amount of salt in the salad if you opt to use the feta.
Provided by Carolyn Casner
Categories Healthy Summer Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat grill to medium.
- Brush both sides of zucchini, eggplant, onion and bread with 3 tablespoons oil. Sprinkle the vegetables with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning once, until tender, 4 to 5 minutes per side. Grill the bread until lightly charred in spots, about 3 minutes per side.
- Meanwhile, whisk vinegar, garlic and the remaining 4 tablespoons oil and 1/4 teaspoon each salt and pepper in a large bowl. When the vegetables and bread are cool enough to handle, cut them into bite-size pieces and add to the bowl along with the herbs. Toss to coat well. Let stand for 10 minutes before serving. Top with crumbled feta, if using, and more chopped herbs, if desired.
Nutrition Facts : Calories 288 calories, Carbohydrate 29 g, Cholesterol 3 mg, Fat 18 g, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 399 mg, Sugar 9 g
GRILLED GREEK PANZANELLA SALAD
This Greek-inspired take on panzanella, the Italian bread salad, celebrates two of summer's best, most abundant vegetables: cucumbers and tomatoes. Grilling the pitas, tomatoes and red onions lends a smokiness that goes perfectly with the zesty dressing.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill or large grill pan for high heat. Whisk the lemon zest and juice, vinegar, honey, oregano and a pinch each of salt and pepper in a large bowl. Whisk in 1/2 cup of the oil in a slow, steady stream until emulsified.
- Peel the cucumbers , leaving alternating strips of green peel. Trim the ends, halve the cucumbers lengthwise and slice them crosswise into 1/2-inch-thick slices. Add them to the bowl with the dressing. Add the chickpeas.
- Brush the pitas on both sides with 2 tablespoons of the oil, and sprinkle liberally with salt and pepper. Thread 6 or 7 tomatoes on each skewer. (If using wooden skewers, leave just 1/2 inch sticking out on each end so you do not have to soak them.) Brush the remaining 2 tablespoons oil on the tomatoes and the onions, and sprinkle liberally with salt and pepper.
- Place the pitas, skewered tomatoes and onions on the grill. Grill the pitas, flipping and rotating frequently, until charred in spots on both sides and crispy, 4 to 5 minutes. Grill the onions, turning as needed, until charred and tender, 6 to 8 minutes. Grill the tomatoes, turning occasionally, until lightly charred in spots and starting to burst, 6 to 8 minutes. Transfer the pitas and vegetables to a large cutting board when done cooking.
- When cool enough to handle, cut the pitas into 1-inch pieces and roughly chop the onions into bite-size pieces. Add them to the bowl with the cucumbers, chickpeas and dressing. Add the tomatoes, feta, kalamata olives and dill. Gently toss to combine. Season with salt and pepper if needed. (Be careful with seasoning at this point, because the feta and olives are very salty.) Let the salad sit at room temperature for at least 15 minutes before serving, drizzled with olive oil.
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.
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 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.
GRILLED PORK PANZANELLA
Make and share this Grilled Pork Panzanella recipe from Food.com.
Provided by pines506
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 554.3, Fat 26.9, SaturatedFat 7.6, Cholesterol 129.4, Sodium 894.5, Carbohydrate 27.4, Fiber 4.5, Sugar 7.6, Protein 48
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.
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