Grilled Eggplant Panzanella Recipes

SHEET PAN EGGPLANT PANZANELLA FOR TWO

Steps:

• Preheat the oven to 450 degrees F.
• Toss together the bread, eggplant, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet until evenly coated. Bake until the bread is golden brown and crispy and the vegetables are softened and caramelized, 18 to 20 minutes.
• Meanwhile, add the onions, 3 tablespoons of the vinegar, 1 teaspoon of the sugar and 1/4 teaspoon salt to a small bowl and let sit until the onions are softened and just slightly pickled, about 15 minutes. Drain and set aside.
• Whisk together the capers, Dijon, garlic, remaining 2 tablespoons vinegar and remaining 1 teaspoon sugar in a medium bowl until incorporated. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Fold in the chickpeas.
• Transfer the bread, eggplant, red peppers and onions to the bowl with the chickpeas and fold until evenly coated. Let cool slightly, about 5 minutes. Gently fold in the basil and mint and serve immediately.

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 PANZANELLA

Steps:

• Prepare a charcoal grill with hot coals. 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, basil and capers 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. 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.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

PANZANELLA WITH GRILLED EGGPLANT

Steps:

• Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
• Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
• Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.