Grilled Asparagus Panzanella Recipes

ASPARAGUS PANZANELLA

Steps:

• Snap off and discard the tough ends of asparagus. Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel.
• In a large bowl, combine asparagus, cucumber, tomatoes, red onion, olives, capers, and bread; toss to combine.
• In a small bowl, whisk together red-wine vinegar and olive oil; season with salt and pepper. Pour vinaigrette over asparagus mixture, and toss until well coated. Let sit until bread absorbs juices, and serve.

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 MARINATED ASPARAGUS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.

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 ASPARAGUS

Steps:

• Preheat grill for high heat.
• Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
• Grill over high heat for 2 to 3 minutes, or to desired tenderness.

GRILLED ASPARAGUS

Steps:

• Cut off tough ends of asparagus.
• Combine all ingredients in a large zip-top plastic bag.
• Seal and marinate for 30 minutes.
• Remove asparagus from bag, and discard marinade.
• Place asparagus on grill rack or grill pan coated with cooking spray.
• Grill at medium to medium-high temperature for 5 minutes on each side or until asparagus is done.

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 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 SHRIMP PANZANELLA

Steps:

• Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside., Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once., In a large bowl, combine salad greens and remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine.