Grilled Panzanella

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 241, total fat 11 G., saturated fats 2 G., proteins 5 G., carbohydrates 30 G., fiber 2 G., cholesterol 0 mg, sodium 737 mg, sugar 4 G.

Panzanella is an Italian summer salad that's refreshing yet filling. It gets an even more summery flavor by grilling some of its ingredients on a fragrant outdoor grill. Charcoal-grill bell peppers, red onion slices, and slices of fiselle, a thin French baguette. The vinaigrette is, of course, the key ingredient. Made with vinegar, olive oil, mustard, and garlic, it infuses the vegetables and crusty bread with a refreshing, tart, and spicy flavor. Dress the salad just before serving to prevent the bread from getting soggy, and enjoy the vibrant colors and flavors of summer all in one bowl.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 teaspoon crushed garlic
0.5 tsp Dijon mustard
2 tablespoons champagne vinegar
Half a greenhouse cucumber, peeled, seeded and sliced 1cm thick.
1 large ripe tomato, diced into 2.5cm cubes.
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 0.5 cm thick circles.
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
Half a small fissel (French bread), cut into 2.5cm slices.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: garlic, Dijon mustard, champagne vinegar, cucumbers, tomatoes, basil, capers, red onion, sweet pepper, Fissel bread, white bread

Cooking the dish according to the recipe:

Preheat a charcoal grill. Grease the grill grates with olive oil.
In a small bowl, combine garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Place cucumber, tomato, basil and capers in a large bowl, season with salt and black pepper and toss to combine.
When the grill is hot, brush one side of the onion and pepper slices with olive oil. Place them oil-side down on the grill and grill for 4 minutes. Brush the other side with olive oil, flip the slices, and continue grilling for another 4 minutes. Remove the vegetables from the grill and place them on a cutting board. Slice the peppers into 1/2-inch-thick pieces, separate the onion rings, and add everything to the vegetable mixture.
Brush both sides of the bread slices with olive oil and grill until golden brown. Add them to the vegetables. Drizzle the reserved vinaigrette over the vegetables and toss. Serve warm.

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