Grilled Panzanella Salad Recipe
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Category
Salads
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Cusine
American
What do you need?
How to make?
Ingredients
2 large very ripe tomatoes , cut into 1-inch chunks
Kosher salt
1 medium zucchini, split in half lengthwise
2 bell peppers, split in half
1 red onions, cut into 3/4-inch slices, each slice held together with 2 wooden skewers
1 loaf day-old Italian bread, sliced into 1-inch thick slices
1/2 cup extra-virgin olive oil, divided
Freshly ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons chopped parsley
Directions
Toss tomato slices with 1/2 teaspoon salt in large bowl. Set aside at room temperature. Brush zucchini, peppers, red onion, and bread slices with 1/4 cup olive oil and season with salt and pepper. Ignite 1/2 chimney of coals. When coals are mostly covered in gray ash, spread evenly over coal grate. Put cooking grate in place, cover, and preheat for 5 minutes. Scrape grill clean. Place zucchini, peppers, and onions on grate. Cover and cook until first side is lightly charred, about 4 minutes. Flip, cover, and cook until charred on second side and vegetables are tender, about 4 minutes longer . Transfer to cutting board and tent loosely with foil. Meanwhile, grill bread until golden brown on both sides. Transfer to cutting board with vegetables cut bread and vegetables into rough 1-inch cubes and transfer to bowl with tomatoes. Add remaining olive oil, vinegar, and parsley. Toss to combine, and season to taste with salt and pepper. Serve immediately.