Grilled Summer Panzanella Recipes
GRILLED SUMMER VEGETABLE PANZANELLA
This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty country-style bread helps soak up the flavors. The optional feta cheese adds a briny finishing note. To keep sodium in check, reduce the amount of salt in the salad if you opt to use the feta.
Provided by Carolyn Casner
Categories Healthy Summer Salad Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat grill to medium.
- Brush both sides of zucchini, eggplant, onion and bread with 3 tablespoons oil. Sprinkle the vegetables with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning once, until tender, 4 to 5 minutes per side. Grill the bread until lightly charred in spots, about 3 minutes per side.
- Meanwhile, whisk vinegar, garlic and the remaining 4 tablespoons oil and 1/4 teaspoon each salt and pepper in a large bowl. When the vegetables and bread are cool enough to handle, cut them into bite-size pieces and add to the bowl along with the herbs. Toss to coat well. Let stand for 10 minutes before serving. Top with crumbled feta, if using, and more chopped herbs, if desired.
Nutrition Facts : Calories 288 calories, Carbohydrate 29 g, Cholesterol 3 mg, Fat 18 g, Fiber 4 g, Protein 5 g, SaturatedFat 3 g, Sodium 399 mg, Sugar 9 g
GRILLED PANZANELLA
Provided by Alfia Muzio
Categories Tomato Appetizer Brunch Side Arugula Spring Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare Grilled Tomatoes.
- Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.
GRILLED SUMMER PANZANELLA
Grilled bread and sweet corn are tossed with heirloom tomatoes, cucumbers and fresh herbs in this veggie-packed summer dish that pairs perfectly with grilled chicken or fish.
Provided by Megan Mitchell
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
- Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
- Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
- Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.
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BEST SUMMER PANZANELLA RECIPE - HOW TO MAKE SUMMER PANZANELLA
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4/5 (2)Category Healthy, Vegan, Vegetarian, SaladCuisine American, ItalianTotal Time 25 mins
- Grill bread and veggies until bread is lightly charred and toasted, 30 seconds to 1 minute per side, and zucchini and onion are lightly charred and crisp-tender, 3 minutes per side.
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Ratings 3Calories 385 per servingCategory Main Dish, Side Dish
- Grill bread, bell peppers and red onion over medium-high heat until bread is brown and toasted on both sides and peppers and onions are slightly charred.
GRILLED PANZANELLA SALAD - DELISH KNOWLEDGE
From delishknowledge.com
Reviews 1Category SaladCuisine AmericanTotal Time 35 mins
- Lightly brush the eggplant with a little oil (I use a pastry brush to do this) and place oiled side down on the grill or grill pan. Lightly brush the halved zucchini and squash with oil and place on the grill as well. Season with a little salt and pepper then cook until tender, about 10-15 minutes, flipping halfway and brushing with more oil as desired. Remove, let cool slightly and cube. Place in a large bowl and continue with the rest of the vegetables.
- Add the pepper to the grill and cook until lightly charred, turning until cooked all over, about 15 minutes. Remove from the grill and place into a large bowl, then cover tightly with a kitchen towel. This will allow the pepper to steam and make the charred skin easier to remove. After 10 minutes, when the pepper is easier to handle, gently remove the charred skin (it should be easy to peel off, but you can use a paring knife if needed) then cube and place in the bowl with the squash.
- Add the tomatoes to the grill pan or, if using a grill, place the tomatoes in a grill pan so they don’t slip through the grates. Alternatively, you can place the tomatoes in a piece of foil with the sides gently folded up to create a makeshift basket. Sprinkle with a little salt and pepper and cook for 5-6 minutes, shaking often to turn the tomatoes until the are lightly charred all over and juices start to release. Place in the same bowl as the squash and peppers.
GRILLED PANZANELLA & ARUGULA, BURRATA, SUMMER SQUASH ...
From myrecipes.com
5/5 (1)Total Time 15 minsServings 6Calories 260 per serving
- Heat grill (or grill pan) to medium. Brush squash and bread with 1 tablespoon olive oil; season with half of the salt and pepper. Add squash and bread to grill; cook, turning occasionally, until squash is tender and bread is charred (4-6 minutes). Rub bread with cut side of garlic clove.
- In a large bowl, combine remaining 2 tablespoons olive oil, remaining salt and pepper, and vinegar; whisk well. Cut squash and tear bread into 1-inch pieces; toss in dressing with arugula and olives. Divide salad among 6 plates, and top each with 4 pieces of burrata. Drizzle with additional olive oil and sprinkle with sea salt, if desired.
- Note: The sum of constituent fats (saturated, monounsaturated, polyunsaturated) may not always equal the total-fat value.
GRILLED CHICKEN WITH GARDEN PANZANELLA - THE ORIGINAL DISH
From theoriginaldish.com
Estimated Reading Time 3 mins
- Add a ½ cup of olive oil, the lemon juice, grated garlic, 1 tsp of kosher salt, and about 20 cracks of black pepper to a bowl. Whisk well to combine. Submerge the chicken in the mixture. Cover the bowl and refrigerate for at least 1 hour. Transfer the bowl to room temperature and let sit for about 20 minutes before grilling.
- Meanwhile, heat the grill over high heat. Once hot, drizzle the bread with olive oil and quickly grill on both sides until charred and crisp. Transfer to a cutting board and let cool.
- Add the cherry tomatoes, spring onion (or scallion), cucumber, red wine vinegar, and remaining 2 tablespoons of olive oil to a mixing bowl. Season with a good pinch of salt. Toss well and let sit while you grill the chicken.
- Place the chicken onto the grill and cook for about 2 minutes on each side over high heat until charred. Lower the heat to medium, cover the grill, and continue to cook the chicken for about 10-12 more minutes, or until cooked through (cook time will vary depending on your chicken size). Flip the chicken halfway through cooking.
GRILLED CORNBREAD PANZANELLA - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
5/5 (3)Category Appetizer, LunchCuisine Italian
- Heat the butter in a cast iron or non-stick skillet over medium heat, and when it's hot, add the cornbread cubes, a few at a time, and allow them to get browned on all sides. Set aside.
PANZANELLA WITH GRILLED SHRIMP RECIPE BY MADELINE BUIANO
From thedailymeal.com
4.5/5 (2)Total Time 9 minsCategory SaladsCalories 432 per serving
- Step 1: In a large bowl, mix together 1 pound tomatoes, chopped in 1-inch pieces; 1 cucumber, diced; and 1/2 cup diced sweet onion. Stir in 2 tablespoons extra-virgin olive oil and 1 tablespoon vinegar; season with salt. Stir in half a day-old baguette, cubed in bite-size pieces. Let rest, stirring occasionally so the bread can absorb the vegetables' juices.
- Step 2: Thread 1 pound shelled, deveined shrimp on skewers. Brush with a little vegetable oil to prevent sticking; season with salt.
- Step 3: Grill over medium heat, turning once, until just cooked through, 4 minutes. Serve with the salad
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From vanillaandbean.com
5/5 (3)Total Time 40 minsCategory Dinner, LunchCalories 236 per serving
- In a small lidded jar add the olive oil, lemon zest and juice, red wine vinegar, garlic and salt. Lid and shake until an emulsion is formed. Set aside.
- In a small sauce pot, add the water and quinoa and a pinch of salt. Bring to a boil, then turn the heat down to low. Simmer, unlidded for 11-13 minutes or until the quinoa is tender and the 'tails' are showing. Rinse under cold water and transfer to a large mixing bowl.
SUMMER PANZANELLA SALAD WITH GRILLED CORN - SHE LIKES FOOD
From shelikesfood.com
Reviews 5Estimated Reading Time 2 minsCategory SaladTotal Time 1 hr
- Pull down the corn husks, keeping them in tact, and remove all the corn silk. Pull the corn husks back up around the corn and soak corn for 20 minutes in water. Heat the grill to medium heat. Remove the corn from the water and shake off any excess water. Place the corn on the grill and grill until kernels are cooked through, about 20 minutes, flipping occasionally. Let corn cool and then carefully cut the kernels off of the cob.
- Heat a large pan over medium heat and add olive oil. Next add the bread cubes, salt and pepper. Cook bread until crispy and brown on the outside, 10 minutes.
- Place all vinaigrette ingredients into a small bowl and whisk until combined. Add the diced vegetables, mozzarella cheese, grilled corn, and toasted bread to a large bowl and stir until combined. Pour the vinaigrette over the mixture and stir again. Panzanella salad can be served immediately or stored in the refrigerator for up to 3 days.
GRILLED PEACH PANZANELLA SALAD WITH TOASTED ... - PIZZAZZERIE
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Reviews 1Category SaladCuisine American, ItalianTotal Time 20 mins
- Heat olive oil in a large skillet and toss in bread cubes. Toss frequently until lightly toasted (about 6 minutes). Remove from skillet and add to a large mixing bowl.
- Add walnuts to skillet and stir as they toast for 1-2 minutes. Remove from heat and add to mixing bowl.
- Add in thinly sliced red onion, sliced (or whole, if you prefer) tomatoes. I used a mixture of grape tomatoes and mini heirloom tomatoes. Add in sliced cucumber.
- Brush peach halves with olive oil and grill, cut side down for 3-5 minutes (or until grill marks appear). Remove from grill and slice. Add to mixing bowl.
PANZANELLA SALAD RECIPE WITH GRILLED ZUCCHINI | BESOS, ALINA
From besosalina.com
Estimated Reading Time 4 mins
- Pour one tablespoon of olive oil in a pan and toast bread untilit has browned. Transfer the bread to a shallow salad plate.
- Pour another tablespoon of olive oil and add zucchini slicesto the pan. Cook 2 minutes on each side. Remove from heat, and transfer grilled zucchinito the salad plate.
- In a small ramekin mix the remaining olive oil with salt andpepper and oregano and pour over the mixture.
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5/5 (10)Estimated Reading Time 5 minsServings 2Total Time 25 mins
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5/5 (7)Total Time 35 minsCategory Main Course, Salad, Side DishCalories 497 per serving
- HEAT GRILL: Clean grill and wipe with a cloth or paper towel dipped in oil (or spray with oil before heating). Heat to medium high heat (about 425-450F/230C).
- MAKE VINAIGRETTE DRESSING: Combine all ingredients and whisk vigorously to combine. Or place in lock-and-seal container and shake. Taste and adjust as needed. If too tangy, add a teaspoon of maple syrup.
- PREPARE BREAD CUBES: Brush or spray bread slices/wedges with oil. Lightly sprinkle on salt, pepper and garlic powder.
- PREPARE CHICKEN: Flatten the chicken on a cutting board with the bottom of a saucepan, mallet or heel of your hand. This will allow for even grilling. Rub oil on chicken. Sprinkle generously with salt, pepper, thyme and garlic powder.
10 BEST SUMMER PANZANELLA SALAD RECIPES - AK PAL
From akpalkitchen.com
- Summer Panzanella with Garlic Butter Bread. This popular Italian salad is a perfect addition to any summer meal or BBQ. Crusty bread that’s been infused with garlic butter makes this it irresistible.
- Italian bread salad. This beautiful Panzanella Salad is made for summer. It’s a simple Italian bread salad made with fresh tomatoes, a good bread that is slightly stale, or toasted, and a simple mixture of oil and vinegar.
- Peach Panzanella Salad. Peach Panzanella Salad is an easy summer salad recipe that is loaded with fresh flavors of heirloom tomatoes, basil leaves, mozzarella, juicy ripe peaches, and torn crusty bread with a simple honey dijon vinaigrette!
- Tuscan Panzanella Salad. This Panzanella Salad made with ripe and juicy tomatoes, crusty ciabatta and fragrant basil is the best of the summer offerings!
- Tomato Panzanella Salad. Tomato Panzanella Salad – Crispy bread is tossed with a homemade vinaigrette, tomatoes, red onion, basil, and cucumber to make a delicious and refreshing summer salad.
- Grilled Panzanella Salad. Classic grilled Panzanella salad is filled with rustic Italian bread and tomatoes. It’s a great side dish that’s hearty enough to eat on its own!
- BLT Panzanella. In other words, let’s fry bread cubes and eat them in a salad. Panzanella is a thing, and while this one is maybe taking some creative liberties with its BLT-inspiration, it’s equally as golden-crispy-delicious as the real thing.
- Chickpea Salad. This chickpea salad is packed with flavor, made with good-for-you ingredients, and easy to prepare. GET THE RECIPE FROM.
- Pesto Caprese Panzanella Salad. This Pesto Caprese Panzanella Salad is easily my favorite salad we’ve made. Hearty, yet light, zesty, and packed full of flavor, this easy summer salad has been my go-to all summer long to bring to parties or whip up for some friends.
- Panzanella Caprese with Garlicky Croutons. Sweet, ripe tomatoes, creamy mozzarella and garlic croutons all come together with a simple but delicious dressing.
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