Smoky Panzanella With Market Vegetables Recipes

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GRILLED VEGETABLE PANZANELLA



Grilled Vegetable Panzanella image

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.

PANZANELLA



Panzanella image

Toasted bread and colorful fresh veggies are tossed with a light dressing in this Italian salad. Of course, you can add or take away ingredients to your liking!

Provided by JUNEBUFF1

Categories     Salad

Time 52m

Yield 8

Number Of Ingredients 11

5 cups chopped tomato
1 cup chopped cucumber
½ cup sliced green onions
½ cup chopped sweet yellow pepper
½ cup chopped fresh parsley
¼ cup chopped fresh basil leaves
¼ cup fresh lemon juice
1 ½ tablespoons olive oil
¼ teaspoon ground black pepper
1 garlic clove, minced
4 cups cubed French bread

Steps:

  • In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
  • In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
  • Toss bread cubes with tomato mixture, and serve.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 36.8 g, Fat 3.8 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 0.7 g, Sodium 350.8 mg, Sugar 5.2 g

SMOKY PANZANELLA WITH MARKET VEGETABLES



Smoky Panzanella With Market Vegetables image

Make and share this Smoky Panzanella With Market Vegetables recipe from Food.com.

Provided by Food.com

Categories     Cheese

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 loaf French bread, cut into 1-inch cubes (about 6 cups)
extra-virgin olive oil
kosher salt and freshly cracked black pepper
1 yellow bell pepper, seeded and cut into 1-inch dice
1 orange bell pepper, seeded and cut into 1-inch dice
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, grated (or pressed)
1/2 cup olive oil
8 ounces smoked mozzarella cheese, cut into 1/3-inch dice
8 ounces sugar snap peas, trimmed and sliced into thirds on the bias
8 ounces cherry heirloom tomatoes, halved
1 cup fresh basil leaf, torn

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn!
  • Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.
  • Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in). Toss the salad with the vinaigrette and add the torn basil leaves. Let stand for 10 minutes before serving to allow the flavors to develop.

Nutrition Facts : Calories 805.2, Fat 30, SaturatedFat 8.4, Cholesterol 29.9, Sodium 1123.1, Carbohydrate 105.2, Fiber 6.6, Sugar 7.2, Protein 30.3

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