Grilled Panzanella Salad With Bell Peppers Summer Squash And Tomatoes Recipes

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GRILLED PANZANELLA



Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices

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



Grilled Panzanella Salad image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
3 medium tomatoes, halved
6 scallions
2 large bell peppers (any color), quartered
1 medium zucchini, halved lengthwise
1 10-ounce loaf ciabatta or semolina bread, halved lengthwise
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced salami, cut into 2-inch ribbons

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 PANZANELLA SALAD WITH BELL PEPPERS, SUMMER SQUASH, AND TOMATOES



Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes image

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

Salad
1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips
1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices
1 medium-size red onion, cut into 1/4-inch-thick rounds
1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
Extra-virgin olive oil
1 garlic clove, peeled, cut into thirds
Dressing
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon grated lemon peel
1/3 cup extra-virgin olive oil
1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved
1/2 cup chopped fresh Italian parsley
1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)
2 tablespoons drained capers

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 BELL PEPPER PANZANELLA SALAD



Grilled Bell Pepper Panzanella Salad image

A taste of Italy is at hand in this classic bread salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 11

Number Of Ingredients 10

6 cups cubes (3/4 inch) dry French or Italian bread
2 large yellow bell peppers
2 large red bell peppers
1 medium red onion, cut into 1/2-inch thick slices
1/2 cup sliced kalamata or black olives
1/4 cup julienne (matchstick-cut) fresh basil leaves
8 oz fresh mozzarella ciliegini (cheese balls), drained, halved
4 medium plum (Roma) tomatoes, chopped
1/2 English (seedless) cucumber, quartered, sliced
3/4 cup balsamic vinaigrette dressing

Steps:

  • Place bread cubes on shallow trays. Let stand to dry out slightly while making salad.
  • Heat gas or charcoal grill. Place bell peppers on grill over medium-high heat.Cover grill; cook 15 to 30 minutes, turning occasionally, until peppers are blackened. Place roasted peppers in large bowl; cover with plastic wrap. Let stand 15 to 20 minutes. Peel and seed bell peppers. Cut into bite-size strips.
  • Place onion slices on grill. Cover grill; cook 3 to 6 minutes, turning once during grilling, until golden on edges and slightly tender. Cut into 1/2-inch pieces.
  • In large bowl, place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes and cucumber. Drizzle with dressing, tossing to coat. Serve immediately.

Nutrition Facts : Calories 230, Carbohydrate 18 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 6 g, TransFat 0 g

GRILLED PANZANELLA SALAD WITH PEACHES AND FENNEL



Grilled Panzanella Salad with Peaches and Fennel image

This is a hearty but bright salad using the colors and flavors of the summer season from Lindsey S. Love of Dolly and Oatmeal. The bread is rubbed with garlic and brushed with olive oil then grilled until toasty and crunchy. The peaches are also grilled until warm and slightly caramelized, and the fennel is shaved thin, giving the salad brightness and crunch.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 12

1 large shallot, sliced thin
2 tablespoons white wine vinegar
1 teaspoon maple syrup (or sweetener of choice)
½ teaspoon fine sea salt and fresh pepper
6 tablespoons extra-virgin olive oil, divided
1 clove garlic
4 slices hearty bread
2 peaches, sliced into wedges
2 cups baby arugula
1 cup torn basil leaves
1 large fennel bulb, halved, cored and thinly shaved on a mandoline
Reynolds Wrap® Non Stick Aluminum Foil

Steps:

  • Cut a large piece of Reynolds Wrap® Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat.
  • While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
  • Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread.
  • Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool.
  • Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside.
  • In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 21.7 g, Fat 21.3 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 409.5 mg, Sugar 5.8 g

GRILLED PANZANELLA SALAD



Grilled Panzanella Salad image

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

1 large tomatoes, diced
1 cup cucumber, seeded,diced
3/4 cup Fontina cheese, cubed
1/2 cup kalamata olive, pitted,halved
1/4 cup torn fresh basil
1/4 cup fresh parsley leaves
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon sugar
salt and pepper
3 tablespoons extra virgin olive oil
5 slices day old crusty bread (1" thick)
1 red bell pepper, seeded,quartered
1/2 red onion, cut into 1/2 inch thick rounds (see note)
salt and pepper
1 clove garlic, halved

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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