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Charred Vegetable Panzanella With Olive Oil Bread
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Recipe Summary Charred Vegetable Panzanella With Olive Oil Bread
Turn multigrain bread into the star of this summer vegetable panzanella, an Italian-style bread salad featuring juicy tomatoes, grilled zucchini, eggplant, and arugula.Ingredients | Bread And Egg Recipes For Dinner Indian
1 pound assorted color tomatoes, cut into 1-inch pieces
1 cup finely shredded Parmesan cheese
½ cup coarsely chopped fresh basil
1 teaspoon Finely shredded Parmesan cheese
Directions
Brush bread, zucchini, squash, eggplant, and red onion with 2 tablespoons olive oil and season with salt, garlic powder, and black pepper.
Grill zucchini, yellow squash, eggplant, and red onion, covered, on grill rack, directly over medium-high heat for 6 to 8 minutes, or until tender, turning once halfway through grilling. Remove vegetables and set aside to cool slightly.
Grill bread on grill rack directly over medium-high heat for 1 to 2 minutes or until toasted and lightly charred, turning once halfway through grilling. Remove bread and set aside.
Cut grilled, cooled vegetables into 1-inch pieces. Transfer to a very large bowl. Toss with remaining 3 tablespoons olive oil and red wine vinegar. Add arugula, tomatoes, 1 cup Parmesan cheese, and basil and toss gently to combine.
Cut grilled bread into 1-inch pieces and add to vegetable mixture; toss gently to combine.
Serve immediately or let stand at room temperature for up to 30 minutes. To serve, garnish with additional Parmesan cheese, if desired.
Feel free to use cherry tomatoes.
Info | Bread And Egg Recipes For Dinner Indian
prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
8
Yield:
8 servings
TAG : Charred Vegetable Panzanella With Olive Oil Bread
