GRILLED PANZANELLA
Provided by Ian Knauer
Categories Salad Blender Tomato Side Fourth of July Vegetarian Mother's Day Graduation Father's Day Backyard BBQ Dinner Lunch Basil Spring Summer Family Reunion Grill Grill/Barbecue Healthy Potluck Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
QUICK LEMONY PANZANELLA
A vegetable-forward alternative to garlic bread with a pasta dinner. This salad makes use of that delicious loaf of bread that's gone a little stale. Mr. Frilly does not like vinegary dressings so this salad gets its acid from some pickled banana pepper slices and a lemon, which pairs perfectly with the garlic and fresh herbs. I suggest serving with a crisp Pinot Grigio. If not serving immediately, stir every few minutes to make sure bread is soaking up those delicious juices. Serve at room temperature within a few hours. Leftovers can be refrigerated.
Provided by MsFrilly
Categories Salad
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
- Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
- Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.
Nutrition Facts : Calories 386.7 calories, Carbohydrate 37.1 g, Fat 24.9 g, Fiber 4.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 1002.7 mg, Sugar 2.8 g
GRILLED PANZANELLA
Provided by Alfia Muzio
Categories Tomato Appetizer Brunch Side Arugula Spring Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
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 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 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 PORK PANZANELLA
This satisfying salad is a truly fresh grilling idea.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 10
Steps:
- Combine Italian dressing and balsamic vinegar; place 1/3 cup dressing mixture in self-sealing 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 with medium-hot fire.
- Remove chops from marinade (discarding marinade) and grill over direct heat for 5 minutes per side, until nicely 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 all ingredients. Evenly distribute lettuce mixture on 4 plates. Slice pork chops and fan one pork chop over each salad. Garnish with black pepper, Parmesan cheese and fresh basil.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 45.5 g, Cholesterol 35.2 mg, Fat 18.7 g, Fiber 11.9 g, Protein 22.1 g, SaturatedFat 4.6 g, Sodium 1047.4 mg, Sugar 7 g
PANZANELLA WITH GRILLED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 2h25m
Yield Six servings
Number Of Ingredients 18
Steps:
- To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and turn to coat on both sides. Marinate in the refrigerator at least 2 hours.
- To make the salad, toss the bread with enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and coarsely chop the bread. Place in a bowl and toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Set aside.
- Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
- Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 21 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1236 milligrams, Sugar 11 grams, TransFat 0 grams
GRILLED SUMMER PANZANELLA
Grilled bread and sweet corn are tossed with heirloom tomatoes, cucumbers and fresh herbs in this veggie-packed summer dish that pairs perfectly with grilled chicken or fish.
Provided by Megan Mitchell
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
- Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
- Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
- Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.
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