Friday, June 1, 2012

Grilled Panzanella

Photos by Sarah Puwalowski
Grilled Panzanella
Adapted from 

Olive oil 
1 teaspoon minced garlic 
1/2 teaspoon Dijon mustard 
2 tablespoons vinegar 
Kosher salt and freshly ground black pepper 
1/2 cucumber, unpeeled, seeded and sliced 1/2-inch thick 
1 large ripe tomato, cut into 1-inch cubes 
10 large basil leaves 
1 red onion, sliced into 1/4 inch rounds 
1 red bell pepper, seeded and cut into 3 large pieces 
1 yellow bell pepper, seeded and cut into 3 large pieces 
1 ciabatta roll cut into small squares

Preheat gas grill. 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, and basil 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.
Brush the bread slices on both sides with olive oil and toast them on the grill until golden.
Remove the vegetables and bread from the grill and place on a cutting board. Slice the peppers and onion.
Add grilled vegetables to the cucumber mixture. 

Cube the bread and add them to the mixture.  Pour the reserved vinaigrette over the vegetables and toss together. 

Serve warm.

Serves: 6

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