Grilled Vegetable Panzanella

I can’t believe that before last week, I hadn’t made panzanella in YEARS. I used to make it all the time, then it kind of dropped off the map.

Not anymore!

I figured out a way for it to be in my THM life, and that is with the secret weapon of sourdough.

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Panzanella sounds really fancy, but it’s quite simply a stale bread salad. Any crusty bread will do, and you can throw in whatever veggies you like. I used to do a version of this with mini fresh mozzarella balls too.

This one is all about that veg.

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Grilled Vegetable Panzanella (THM E)

  • 1 loaf stale sourdough
  • 1 small zucchini, sliced
  • 1 small eggplant, cubed
  • 1 c cherry tomatoes
  • 1 small bell pepper, cubed
  • 1 small red onion, sliced (not separated)
  • Handful of large basil leaves, torn
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • 2 Tsp balsamic vinegar
  • 1 Tsp EVOO
  • salt and pepper

If your bread is still on the fresher side, slice it into 4 or 5 big pieces and let it dry out on your counter for a few hours. Cut it down into large cubes, lay it on a baking sheet in one layer, spritz with coconut oil, season with garlic powder and dried parsley, and bake at 350 for about 12 minutes. Let it bake until firm, because the juices from the veggies and oil/vinegar will soften it some.

For the veggies, slice them into shapes that will be easy to deal with on your grill. You don’t want to bother with a bunch of tiny pieces. For the onion, I left the slices intact which caramelized nicely and were easy to turn.

Preheat your grill to medium heat, spray lightly with coconut oil and lay the veggies directly on it. No salt and pepper yet! They will soften faster without seasoning.

Once the veggies are cooked, add them to a large bowl to cool, season with salt and pepper. Allow them to cool for 8-10 minutes before adding the bread cubes.

In a small bowl, whisk together the vinegar, oil, salt and pepper. Drizzle the mixture over the bread and veggies, toss to coat. Tear a few large leaves of fresh basil in our hands over the top, and give it a toss.

I served it alongside grilled mahi mahi with a simple lemony wine sauce which was juice of 1/2 a lemon, 1 small sliced shallot, 1 garlic clove, 1/2 c white wine, 1 tsp EVOO, salt and pepper. Place all of it right into a small skillet over medium heat, and reduce it until the alcohol cooks off (about 3 minutes). Remove from the heat and add a handfull of fresh parsley. This makes enough sauce for 4 filets.

You may also notice I took the time to grill some lemon wedges. This added a fabulous flavor to the mahi mahi, and honestly that could’ve been a sauce all on its own. Either direction you go, you can’t go wrong here.

The great thing about panzanella is that it only gets better with time. This is one of those recipes you can munch on all week long, and it’s just as good straight out of the fridge as it was on night 1.

 

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