Grilled Panzanella with Roasted Garlic Vinaigrette
This grilled Panzanella adds a smoky twist to the traditional Tuscan bread salad. Sweet charbroiled peppers and burst cherry tomatoes join cubes of crispy grilled bread in a savory roasted garlic vinaigrette. Crisp raw veggies like cucumber and shaved red onion add a fresh crunch. Finish it off with plenty of fresh basil and a squeeze of roasted lemon to make a light, delightfully satisfying entree. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 45 minutes |
Ingredients
Roasted garlic vinaigrette
1 head garlic, whole
½ cup + 2 tablespoons olive oil
1 tablespoon Dijon mustard
zest and juice of 1 lemon
1 tablespoon sugar
1 teaspoon red pepper flakes
3 tablespoons red wine vinegar
salt and pepper to taste
Panzanella
6 slices thick, crusty bread, (like a ciabatta) cut into large cubes (1-1 ½ inch cubes, about 6 cups of bread)
½ cup vegetable oil, divided
1 large red or yellow bell pepper, cut into 1 ½ inch cubes
1 cup cherry tomatoes, whole
1 lemon, quartered
1 small red onion, thinly shaved
1 English cucumber, cut into ¼ inch half moons
½ cup fresh basil, cut into ribbons
¼ cup vegan parmesan cheese (try this homemade recipe)
salt and pepper to taste
Preparation
For the roasted garlic vinaigrette
Preheat the oven to 425F. Cut the top ¼ inch off the head of garlic and peel off any of the super loose paper from the outside. Drizzle with two tablespoons of the olive oil. Wrap tightly in foil and bake for 25-30 minutes or until the cloves are soft and slightly brown. You should be able to easily pierce them with a small knife.
Remove the garlic from the oven, unwrap the foil, and allow to cool for 4-5 minutes before peeling. Peel the skin off the cloves and add the roasted cloves to a blender or food processor with all other ingredients except for the ½ cup olive oil.
Blend the garlic and other ingredients until smooth. Then, with the blender still running, slowly stream the olive oil into the blender until it is all incorporated. It should be a smooth, homogenous dressing. Season to taste with salt and pepper and set aside until ready to serve.
For the panzanella
Preheat the broiler on the oven to high. In a large bowl, toss the peppers and tomatoes with half the oil and a pinch of salt and pepper.
Lay out onto a non-stick sheet pan and broil for 4-5 minutes, stirring halfway through, or until the veggies are cooked through and slightly charred. After stirring the vegetables, add the lemon quarters onto the sheet pan and broil under charred.
Remove the veggies and from the pan and return to the large bowl, set the lemon aside.
Pour the cubes of bread out onto the sheet pan and coat with the remaining oil and a pinch of salt and pepper. Place the bread under the broiler and broil for 1-2 minutes, until the bread is slightly charred. Stir the bread every twenty seconds or so and watch carefully to ensure it doesn’t burn.
Add the toasted bread to the bowl with the roasted veggies and add the cucumber, red onion, basil, parmesan, and roasted garlic vinaigrette. Toss everything with the dressing to coat evenly and serve immediately. Serve with the roasted lemon on the side.
Zero-waste tips
• You can add other veggies like zucchini, corn, or cauliflower to clean out your fridge.
• If you have old bread laying around, this is a great recipe to use it up.
• If you have heads of garlic on their way out, make a big batch of this dressing and use it on other salads.