Grilled Panzanella Salad

7 Jul

For my birthday, my super-awesome future in-laws got me a year’s subscription to Food Network Magazine.  Thanks, B and John!  I thoroughly enjoyed thumbing through my July issue (multiple times, thanks to our travelling this past weekend) and ear-marking recipes I wanted to try.  I knew this grilled panzanella salad was going to be first on the list.  For one, it’s been hot and sweaty around here and I’ve had just about enough of indoor cooking.

(I know what you’re thinking: Yeah, right.  She’ll probably post another roast chicken recipe tomorrow.  There hasn’t been one in a week and a half.  She’s long overdue.  And just crazy enough to keep her oven on for three hours at 350º in eighty degree weather just to get a few measly pounds of chicken meat.  You’re right, by the way.  I’m actually currently roasting a chicken and sweating my foolhardy little buns off.)

Second off, I absolutely love panzanella.  I have a deep and abiding love for all things carbohydrate and an affinity beyond comparison for the mixture of oil and vinegar.  Finally, several of the ingredients in the recipe were included in our CSA basket this week.  It was kismet.

I loved this.  The fresh-off-the-grill flavor added a depth of flavor to the classic panzanella I could not get enough of.  There was a perfect mixture of sweet from the bell peppers and zucchini, acidic from the red wine vinegar, lemon, and tomato, and fresh from the lettuce.  The bread sopped up all of the flavors and crunchy bite thanks to the grill and the crust.  From now on, this is going to be my go-to side for barbecues and get-togethers of all assortments.

Grilled Panzanella Salad

 Adapted from Food Network Magazine, July 2011

2 tbs. olive oil, plus more for brushing and drizzling

2 tsp. red wine vinegar

2 tsp. fresh lemon juice

1 clove heirloom garlic, minced

Kosher salt and freshly cracked black pepper

1 medium tomato, halved

2-3 green onions

2-3 scallions

1 medium red bell pepper, quartered

1 medium yellow bell pepper, quartered

1 large zucchini, halved lengthwise

1 10 oz. loaf ciabatta bread, halved lengthwise

1 cup fresh lettuce, torn

1/2 cup torn fresh herbs (I used an even mix of parsley, basil, and thyme)

Preheat a grill to medium-high.

Whisk together olive oil, vinegar, lemon juice, garlic, kosher salt and freshly cracked black pepper in a bowl.

Brush the grill with olive oil.

Brush tomatoes, green onions, scallions, peppers, zucchini, and bread with olive oil and season with salt and pepper.

Grill tomatoes, green onions, scallions, and bread, cut-side down, until slightly charred, about 4-6 minutes per side.  Transfer to a baking sheet.

Grill peppers and zucchini about 8-10 minutes per side, until slightly charred.  Transfer to the baking sheet.

Once cool enough to handle, cut the tomatoes, green onions, scallions, bread, peppers, and zucchini into bite-sized pieces.  Transfer to a bowl.  Add herbs and any drippings from the baking sheet.

Just before serving, toss with dressing and taste for seasonings.  Add salt and pepper as necessary.

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One Response to “Grilled Panzanella Salad”

Trackbacks/Pingbacks

  1. Geauga Family Farms Summer CSA – Week Four « Kelseyincleveland's Blog - July 9, 2011

    […] share.  The grilled panzanella was also chock full of delicious goodies from the CSA, including lettuce, green onions, and zucchini.  Finally the baked beans with collard greens I posted this morning included a carrot, some […]

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