ROASTED RED ONION PANZANELLA
This recipe came from Chef Craig Stoll, chef and owner of the Delfina restaurant in San Fransisco, California. I did scale down the recipe to feed 12. You can easily cut this recipe in half. Great for a crowd for the holidays!
Provided by Sharon123
Categories Salad Dressings
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the onions:.
- Cut unskinned onions lengthwise, through the roots, into sixths. Mix onions with olive oil, vinegar and salt and pepper. Spread onions on a baking sheet and roast at 350*F for 25 minutes. Turn the onions over and roast for 20-25 minutes more, or till onions are lightly browned on the outside and soft and creamy inside. Cool.
- When onions are cool, remove outer skin and cut off roots, and separate into petals. Combine cooked onion with any juices that occured during cooking in a bowl and set aside.
- For vinaigrette:.
- Combine the vinegar and shallots in a bowl. Soak for 10 minutes. Whisk in olive oil a little at a time till emulsified.
- Cut crust off bread. Tear the bread into bite sized pieces(1"). Toss the bread in a bowl with the olive oil. Spread on a baking sheet and bake at 350*F. for 10 minutes or till lightly browned.
- For each serving place 1 1/2 cups bread in a large bowl. Season with salt and pepper. Add about 1 1/2 tbls. vinaigrette and 1 tbls. hot stock. Toss until bread absorbs the liquids. Combine bread with 1/4 teaspoons thyme, 1/2 cup greens, 1 teaspoons pine nuts and 2 or 3 cherry tomato halves. Top with 1/2 cup roasted onions. Serve immediately and enjoy!
Nutrition Facts : Calories 558.6, Fat 40.6, SaturatedFat 5.8, Sodium 440.6, Carbohydrate 42.2, Fiber 2.8, Sugar 2.6, Protein 7.5
ROASTED RED ONIONS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.
ROASTED VEGETABLE PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 24
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!
ROASTED BUTTERNUT SQUASH PANZANELLA
Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place bread cubes in a 15x10x1-in. baking pan; toss with 2 tablespoons oil. Bake 10-15 minutes or until toasted, stirring twice., Place squash in a greased 15x10x1-in. baking pan. Mix seasonings and remaining 3 tablespoons oil; drizzle over squash and toss to coat. Roast 35-45 minutes or until tender and lightly browned, stirring occasionally., In a large bowl, combine bread cubes, squash, pumpkin seeds, cranberries and shallots. In a small saucepan, combine the first 6 dressing ingredients; heat through, stirring to blend. Remove from heat; gradually whisk in oil until blended., Drizzle 1/2 cup dressing over salad and toss to combine. (Save remaining dressing for another use.)
Nutrition Facts : Calories 407 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 387mg sodium, Carbohydrate 54g carbohydrate (19g sugars, Fiber 8g fiber), Protein 9g protein.
CRISPY GNOCCHI WITH TOMATO AND RED ONION
Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don't break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don't let it sit too long, as the gnocchi will turn mushy.)
Provided by Hetty McKinnon
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large (about 12-inch), well-seasoned cast-iron or nonstick skillet over medium-high; add 2 tablespoons of olive oil. Add the gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 10 minutes, tossing every 1 ½ to 2 minutes so they get golden and crispy all over.
- Meanwhile, prepare your tomatoes: If you are using small ones like cherry or grape varieties, simply slice them in half. For larger tomatoes, quarter them or slice into bite-size chunks. (It is good to have a mix of shapes and sizes.) Place the tomatoes and onions in a large serving bowl. Add the balsamic vinegar and 1 teaspoon salt; season with pepper and gently toss.
- When the gnocchi are golden and crispy, add them to the tomatoes, along with 3 to 4 tablespoons of olive oil and a handful each of parsley and basil. Toss and taste, adding more salt or pepper as needed.
- Top with more parsley and basil, and eat immediately or at room temperature.
ROASTED RED PEPPER PANZANELLA
Provided by Joshua McFadden
Categories Salad Roast Picnic Lunch Mozzarella Bell Pepper Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400°F.
- Peel and seed peppers; cut into 2" strips.
- Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside.
- Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let croutons cool. Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining 1 tablespoon herbs.
- DO AHEAD: Peppers and croutons can be prepared 1 day ahead. Cover peppers; chill. Store croutons airtight at room temperature.
More about "roasted red onion panzanella recipes"
ROASTED RED ONION PANZANELLA | TASTY KITCHEN: A …
From tastykitchen.com
ROASTED RED ONION PANZANELLA | RESTAURANT HOSPITALITY
From restaurant-hospitality.com
Estimated Reading Time 1 min
ROAST CHICKEN WITH ASPARAGUS PANZANELLA RECIPE - SERIOUS EATS
From seriouseats.com
ROASTED RED ONIONS (READY IN 30 MINUTES!) - URBAN FARMIE
From urbanfarmie.com
ROASTED VEGETABLE PANZANELLA RECIPE | REE DRUMMOND | FOOD …
From mastercook.com
RECIPETHING - ROASTED RED ONION PANZANELLA
From recipething.com
ROASTED PEPPER PANZANELLA | RECIPE CART
From getrecipecart.com
BEST EVER PANZANELLA RECIPE (CLASSIC ITALIAN SALAD ... - A COUPLE …
From acouplecooks.com
ROASTED ROOT VEGETABLE PANZANELLA RECIPE | ALTON BROWN
From altonbrown.com
ROASTED PEPPER PANZANELLA RECIPE | BON APPéTIT
From bonappetit.com
PANZANELLA RECIPE WITH ROASTED RED PEPPER - GREAT …
From greatbritishchefs.com
PANZANELLA | THE COZY APRON
From thecozyapron.com
BEST ROASTED VEGETABLE PANZANELLA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED VEGGIE SALAD {PANZANELLA} - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
HOW TO ROAST RED ONIONS - A DELICIOUS ONION RECIPE
From countryliving.com
ROASTED PEPPER PANZANELLA - WHAT'S GABY COOKING
From whatsgabycooking.com
ROASTED RED PEPPER PANZANELLA | BETTER HOMES & GARDENS
From bhg.com
ROASTED RED ONION PANZANELLA - FOODSERVICEDIRECTOR.COM
From foodservicedirector.com
ROASTED RED PEPPER PANZANELLA RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED RED PEPPER PANZANELLA - MISFITS MARKET
From blog.misfitsmarket.com
ROASTED RED ONION PANZANELLA - RESTAURANTBUSINESSONLINE.COM
From restaurantbusinessonline.com
ROASTED VEGETABLE PANZANELLA SALAD - ITALIAN CENTRE
From italiancentre.ca
BEST WESTERN FOOD RECIPES: ROASTED RED ONION PANZANELLA
From westernfoodrecipesbook.blogspot.com
GRILLED PEPPER AND TORN MOZZARELLA PANZANELLA - SMITTEN KITCHEN
From smittenkitchen.com
BAREFOOT CONTESSA | PANZANELLA | RECIPES
From barefootcontessa.com
RECIPE: PANZANELLA WITH ROASTED SQUASH AND TOMATOES - KITCHN
From thekitchn.com
PANZANELLA RECIPE – RED WAGON FARM
From redwagonfarm.com
SIRI DALY'S SHEET-PAN ROASTED CHICKEN PANZANELLA RECIPE
From today.com
ROASTED PANZANELLA SALAD - MIDWEST LIVING
From midwestliving.com
ROASTED ZUCCHINI PANZANELLA SALAD - DELICIOUS SUMMER SALAD RECIPE
From inspiredbycharm.com
ROASTED SWEET ONION PANZANELLA | TOWN AND COUNTRY MARKETS
From dw.townandcountrymarkets.com
ROAST CHICKEN WITH PANZANELLA - RACHAEL RAY IN SEASON
From rachaelraymag.com
ROSEMARY ROASTED ROOT VEGETABLE PANZANELLA - MINIMALIST BAKER …
From minimalistbaker.com
ROASTED VEGETABLE PANZANELLA | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
ROASTED PEPPER PANZANELLA SALAD - LAST INGREDIENT
From lastingredient.com
ROASTED ROOT VEGETABLE PANZANELLA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED VEGETABLE PANZANELLA - LYNN'S WAY OF LIFE
From lynnswayoflife.com
ROASTED PEPPER PANZANELLA | RECIPE | STUFFED PEPPERS, PANZANELLA …
From pinterest.com
ROASTED RED PEPPER PANZANELLA | WHITE PLATE BLANK SLATE
From whiteplateblankslate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #salads #vegetables #american #southwestern-united-states #spanish #european #dinner-party #holiday-event #vegan #vegetarian #italian #salad-dressings #grains #dietary #christmas #thanksgiving #pasta-rice-and-grains #onions #4-hours-or-less
You'll also love