Grilled Southern Panzanella Salad

Name: Grilled Southern Panzanella Salad
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 4 Tbsps butter, melted; 340 grams packages buttermilk cornbread mix; 1 Tbsp Dijon mustard; 1 leave Chopped fresh parsley , for garnish; 2 Tbsps chopped fresh parsley leaves; 1 green bell pepper, cut into wedges, seeds and membranes removed; 1 teaspoon ground black pepper; 3 Tbsps fresh lemon juice; 2 Tbsps mayonnaise; 2 Tbsps olive oil; 3 Tbsps extra-virgin olive oil; 1 red bell pepper, cut into wedges, seeds and membranes removed; 1 teaspoons salt; 6 servings Salt and freshly cracked black pepper; 1 large sweet onion, cut into 1/2-inch-thick rings; 3 larges tomatoes, seeded and diced; 1 yellow bell pepper, cut into wedges, seeds and membranes removed; 2 yellow squash, cut into 1-inch-thick slices; 1 zucchini, cut into 1-inch-thick slices

You can never have too many side dish recipes, so give Grilled Southern Panzanell It is a rather inexpensive recipe for fans of Mediterranean food. Head to the store and pick up lemon juice, ground pepper, tomatoes, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Preheat the oven to 400 degrees F. Lightly grease a 9 by 9-inch baking pan.

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Baking Pan

Oven

Prepare the cornbread mixes according to package directions.

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Cornbread

Pour the combined batter into the prepared pan.

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Frying Pan

Bake according to the directions on the box or until a wooden pick inserted in center comes out clean. Cool completely. Invert the cornbread onto a cutting board.

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Cornbread

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Cutting Board

Oven

Cut the cornbread into 1/2-inch cubes and arrange them in a single layer on a rimmed baking sheet.

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Cornbread

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Baking Sheet

Drizzle with melted butter, tossing gently to coat.

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Butter

Bake, stirring every 10 minutes, until the cornbread is toasted, about 20 to 25 minutes. Set aside to cool.

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Cornbread

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Oven

Preheat the grill to medium-high heat.

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Grill

Combine the onion, peppers, squash, and zucchini in a large bowl.

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Zucchini

Peppers

Squash

Onion

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Bowl

Add the olive oil and toss gently to coat. Season with salt and pepper, to taste. Arrange the onion slices on the preheated grill, cover with the grill lid, and cook for 3 minutes per side.

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Salt And Pepper

Olive Oil

Onion

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Grill

Remove the onions from the grill, chop and set aside. Arrange the pepper wedges on the grill, cover with the grill lid, and cook for 8 minutes per side. Chop the peppers, and set aside. Arrange the squash and zucchini on the grill, cover with the grill lid, and cook for 2 minutes per side. Chop the squash, and set aside.

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Zucchini

Peppers

Onion

Pepper

Squash

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Grill

In a large bowl, combine all the chopped vegetables, tomatoes, and cornbread squares,

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Vegetable

Cornbread

Tomato

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Bowl

Add the Lemon Vinaigrette and toss gently to coat.

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Vinaigrette

Lemon

Garnish with chopped fresh parsley leaves and serve immediately.

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Fresh Parsley

In a small bowl, whisk together lemon juice, parsley, mustard, mayonnaise, pepper, and salt. Gradually whisk in the oil until combined. Cover and chill until ready to use.

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Lemon Juice

Mayonnaise

Mustard

Parsley

Pepper

Salt

Cooking Oil

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Whisk

Bowl

Equipment

Ingredients

Servings:

4Tbsps

butter, melted 340grams

packages buttermilk cornbread mix 1Tbsp

Dijon mustard 1leave

Chopped fresh parsley , for garnish 2Tbsps

chopped fresh parsley leaves 1

green bell pepper, cut into wedges, seeds and membranes removed 1teaspoon

ground black pepper 3Tbsps

fresh lemon juice 2Tbsps

mayonnaise 2Tbsps

olive oil 3Tbsps

extra-virgin olive oil 1

red bell pepper, cut into wedges, seeds and membranes removed 1teaspoons

salt 6servings

Salt and freshly cracked black pepper 1large

sweet onion, cut into 1/2-inch-thick rings 3larges

tomatoes, seeded and diced 1

yellow bell pepper, cut into wedges, seeds and membranes removed 2

yellow squash, cut into 1-inch-thick slices 1

zucchini, cut into 1-inch-thick slices

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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 Barone Ricasoli Colledila Chianti Classico Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 85 dollars per bottle.