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 VEGETABLE PANZANELLA
Bursting with summer freshness and flavor, this grilled twist on the classic Italian salad consists of bread and vegetables all tossed together with a delicious vinaigrette. It makes the perfect meatless lunch - ready in just 25 minutes.
Provided by Pillsbury Kitchens
Categories Lunch
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. Spray bread slices with cooking spray; set aside.
- Spray bell pepper, tomatoes, zucchini and onion with cooking spray. Carefully brush oil on grill rack. Place vegetables on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning twice, until vegetables are slightly charred. Add bread slices to grill for last 4 to 6 minutes of cooking time, turning once, until toasted.
- Cut vegetables into large chunks. Cut bread into 1-inch cubes. In large bowl, toss vegetables, bread cubes and capers. In small bowl, mix dressing and lemon juice; pour over vegetable mixture and toss well. Sprinkle with pepper and basil.
Nutrition Facts : Calories 155, Carbohydrate 29 g, Fat 1/2, Fiber 3 1/2 g, Protein 5 1/2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 520 mg
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 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 VEGETABLE PANZANELLA
Grilled Vegetable Panzanella is my twist on a classic summertime salad! Summers best vegetables are grilled and tossed with grilled ciabatta cubes and a flavorful Dijon vinaigrette.
Provided by Laurie McNamara
Categories Salads
Time 1h
Number Of Ingredients 14
Steps:
- Lightly brush sliced ciabatta with a tablespoon of the olive oil and grill until toasted for 10 minutes or so over medium heat. Remove and cube.
- Place grill basket on grill grates to heat.
- Toss all the prepped veggies in a large bowl with a couple pinches of kosher salt and the remaining tablespoon of olive oil. Pour veggies into the grill basket and let cook for about 20-30 minutes, tossing occasionally.
- In a {almost empty} Dijon mustard jar or a small bowl combine minced garlic, vinegar, salt, pepper and oil. Shake well.
- Remove veggies when tender but still a little firm and place into a serving bowl. Drizzle with desired amount of dressing and bread cubes. Toss and serve warm.
Nutrition Facts : ServingSize 1 g, Calories 285 kcal, Carbohydrate 17 g, Protein 4 g, Fat 23 g, SaturatedFat 3 g, Sodium 302 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g
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
PANZANELLA WITH GRILLED EGGPLANT
Provided by Florence Fabricant
Categories lunch, weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
- Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
- Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 5 grams
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 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.
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