Grilled Bell Pepper Panzanella Salad Recipes

GRILLED PANZANELLA SALAD

Steps:

• Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
• Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
• Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
• Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.

GRILLED VEGETABLE PANZANELLA

Steps:

• Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.

GRILLED BELL PEPPER PANZANELLA SALAD

Steps:

• Place bread cubes on shallow trays. Let stand to dry out slightly while making salad.
• Heat gas or charcoal grill. Place bell peppers on grill over medium-high heat.Cover grill; cook 15 to 30 minutes, turning occasionally, until peppers are blackened. Place roasted peppers in large bowl; cover with plastic wrap. Let stand 15 to 20 minutes. Peel and seed bell peppers. Cut into bite-size strips.
• Place onion slices on grill. Cover grill; cook 3 to 6 minutes, turning once during grilling, until golden on edges and slightly tender. Cut into 1/2-inch pieces.
• In large bowl, place cubed bread, grilled pepper strips, grilled onions, olives, basil, cheese, tomatoes and cucumber. Drizzle with dressing, tossing to coat. Serve immediately.