Grilled Panzanella


  • 4 large, ripe beefsteak tomatoes, seeded and cut into 3/4-inch dice
  • 1 cucumber, peeled, halved, seeded and cut on a sharp diagonal into 1/4-inch thick slices
  • 1 small garlic clove, minced
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons drained capers
  • 1/2 cup imported black olives, pitted and coarsely chopped
  • 1 cup shredded fresh basil leaves
  • 1 cup best-quality extra-virgin olive oil plus more for brushing vegetables
  • 1/4 cup Balsamic vinegar
  • 2 medium zucchini, halved lengthwise
  • 2 long, thin eggplants, halved lengthwise
  • 1 red bell pepper, stemmed, seeded and quartered
  • 2 yellow bell pepper, stemmed, seeded and quartered
  • 2 large portobello mushrooms
  • 1 large red onion, peeled and sliced
  • 4 1-inch slices day-old peasant bread, cut from a round loaf
  • sea salt and freshly ground pepper to taste

Grilling Method: Direct/Medium Heat

  1. In a large mixing bowl toss tomatoes, cucumber, garlic, pine nuts, capers, olives and basil together with 1 cup of olive oil and the vinegar. Season with salt and pepper. Set aside to marinate at room temperature for 45 minutes.
  2. Meanwhile toss the zucchini, eggplant, peppers and onion together with olive oil. Brush the remaining oil lightly over both sides of the mushrooms, onion slices, and sliced bread. Season with salt. Place the vegetables on the cooking grate, turning to sear all over, until crisp-tender, 5 to 7 minutes. Remove and set aside. Place bread on the cooking grate and grill on both sides until golden, 1 1/2 to 2 minutes per side. Transfer the vegetables and bread to a cutting board and chop all into chunks. Combine with the tomato mixture, tossing well, and adjust seasoning as needed. Serve warm or at room temperature.

To view this recipe and more in Issue 3 of Who’s Hungry? Magazine, go here:

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