Grilled Panzanella

Name: Grilled Panzanella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 10 larges basil leaves; 3 Tbsps capers, drained; 2 Tbsps champagne vinegar; 1 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick; 1 teaspoons Dijon mustard; 1 teaspoon minced garlic; 6 servings Kosher salt and freshly ground black pepper; 6 servings Good olive oil; 1 red bell pepper, seeded and cut into 3 large pieces; 1 red onion, sliced into 1/4 inch rounds; 1 large ripe tomato, cut into 1-inch cubes; 1 yellow bell pepper, seeded and cut into 3 large pieces; 1 smalls ficelle, cut into 1-inch thick slices

Grilled Panzanellan is a side dish that serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 153 calories, 1g of protein, and 14g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires basil leaves, kosher salt and pepper, champagne vinegar, and dijon mustard. It is a very reasonably priced recipe for fans of Mediterranean food. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Watch how to make this recipe.

Prepare a charcoal grill with hot coals.

Equipment you will use

Grill

Brush the grilling rack with olive oil.

Ingredients you will need

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.

Ingredients you will need

Olive Oil

Mustard

Vinegar

Garlic

Pepper

Salt

Equipment you will use

Whisk

Bowl

Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.

Ingredients you will need

Salt And Pepper

Cucumber

Capers

Tomato

Basil

Equipment you will use

Bowl

When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil.

Ingredients you will need

Olive Oil

Peppers

Onion

Equipment you will use

Grill

Place them, olive oil side down, on the grill and cook for 4 minutes.

Ingredients you will need

Olive Oil

Equipment you will use

Grill

Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes.

Ingredients you will need

Olive Oil

Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.

Ingredients you will need

Vegetable

Cucumber

Peppers

Onion

Equipment you will use

Cutting Board

Grill

Brush the bread slices on both sides with olive oil and toast them on the grill until golden.

Ingredients you will need

Olive Oil

Sandwich Bread

Equipment you will use

Grill

Add them to the cucumber mixture.

Ingredients you will need

Cucumber

Pour the reserved vinaigrette over the vegetables and toss together.

Ingredients you will need

Vinaigrette

Vegetable

Serve warm.

Equipment

Ingredients

Servings:

10larges

basil leaves 3Tbsps

capers, drained 2Tbsps

champagne vinegar 1

hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick 1teaspoons

Dijon mustard 1teaspoon

minced garlic 6servings

Kosher salt and freshly ground black pepper 6servings

Good olive oil 1

red bell pepper, seeded and cut into 3 large pieces 1

red onion, sliced into 1/4 inch rounds 1large

ripe tomato, cut into 1-inch cubes 1

yellow bell pepper, seeded and cut into 3 large pieces 1smalls

ficelle, cut into 1-inch thick slices

Recommended wine: Chianti, Verdicchio, Trebbiano

Panzanella works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casan Emma Chianti Classico. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 21 dollars per bottle.