Grilled Panzanella Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 bell peppers (red, yellow), sliced into strips
1 medium red onion, sliced into strips
12-14 ounces of Ciabatta 1 inch slices
1 pound tomatoes, chopped
1/2 cup fresh parsley
1/4 cup fresh herbs
2 tbsp capers
Olive oil
Salt and black pepper
Dressing:
1/4 cup fresh lemon juice
2 tbsp red wine vinegar
1 tbsp grated lemon peel
1/3 cup extra virgin olive oil
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Directions: |
Directions:Preheat oven to 450 degrees.
Slice peppers and onion into thin strips and place in a medium bowl.
Add olive oil and salt and pepper and use your hands to mix, being sure each piece of the veggies are thoroughly coated.
Arrange veggies on a baking pan ensuring you leave enough space between them. (Spacing them too close together will steam them rather than roast them.)
Squeeze lemon over vegetables before popping in the oven.
Roast for 20 minutes or until edges start to turn black.
Put Ciabatta slices painted with extra virgin olive oil and rubbed with a garlic clove on a baking sheet and toast for 6 minutes, turn and toast another 6 minutes. Cool and tear into croutons.
Mix dressing ingredients together, shake well.
Put roasted veggies, chopped tomatoes and herbs, and dressing into a large bowl and toss to coat. Add the ciabatta croutons and toss again. Wait about 10 minutes before serving to allow the croutons to absorb some of the juices and dressing. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Expecially good in summer with fresh veggies.
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