Vegetable Panzanella With Tuna Food

TUNA PANZANELLA SALAD

Steps:

• Preheat a grill to medium low. Brush the focaccia with 2 tablespoons olive oil. Grill the bread until lightly toasted, 2 to 3 minutes per side. Cut into cubes and transfer to a large bowl.
• Add the tomatoes, escarole, cucumbers, basil, capers, red wine vinegar and the remaining 3 tablespoons olive oil to the bowl; season with salt and pepper. Top each serving of salad with tuna.

ROASTED VEGETABLE PANZANELLA

Steps:

• Preheat the oven to 350 degrees F.
• Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
• Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
• Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
• In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
• Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
• Preheat the oven to 450 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
• In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

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.

SOURDOUGH PANZANELLA WITH TUNA, WHITE BEANS AND ROSEMARY

Steps:

• Heat the oven to 250 degrees.
• Put the bread on a baking sheet and bake until crisp on the outside, about 15 minutes. Let cool.
• Toss the bread, beans, tuna, tomato, onion, parsley together in a large bowl.
• In a smaller bowl, whisk the vinegar, mustard, lemon juice, rosemary, garlic, salt and pepper. Slowly drizzle in the oil while constantly whisking the dressing.
• Pour this dressing over the other salad ingredients. Let sit 5 minutes.
• Toss in the lettuce and serve.

VEGETABLE PANZANELLA WITH TUNA

Steps:

• For vinaigrette dressing, combine parsley, basil, olive oil, vinegar, pepper, and garlic, and whisk to combine.
• For salad, combine cucumber, zucchini, red bell pepper, olives, onion, salt, tomato, and tuna in a large bowl.
• Add bread to bowl. Drizzle with vinaigrette and toss to combine.