Grilled Summer Panzanella Salad
- 2 large Yellow Bell Pepper, cut into 1-2 inch strips
- 2 large Red Bell Pepper, cut into 1-2 inch strips
- 1 Red Onion, sliced into 1/3 inch rounds
- Scallions, ends discarded
- 1 large Zucchini, cut into 1/3 inch rounds
- Olive Oil
- Sea salt and freshly cracked black pepper
- 1 French Baguette, cut into 1 inch cubes
- 4 - 6 tablespoons melted butter
- 1 tsp minced garlic
- 1 tsp minced shallots
- 1 tbsl dijon mustard
- 1 tsp dried oregano
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp kosher salt
- 1/8 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- This recipe is vegetarian
- Produce
- Garlic (1 tsp)
- Oregano, dried (1 tsp)
- Red bell pepper, cut into 1-2 inch strips, large (2)
- Red onion (1)
- Scallions (1)
- Shallots (1 tsp)
- Yellow bell pepper, cut into 1-2 inch strips, large (2)
- Zucchini, large (1)
- Condiments
- Red wine vinegar (1/8 cup)
- Tbsl dijon mustard (1)
- Cooking & Baking
- Black pepper, freshly cracked (1/2 tsp)
- Kosher salt (1/2 tsp)
- Olive oil (1)
- Olive oil, extra virgin (1/2 cup)
- Sea salt and freshly cracked black pepper (1)
- Bread & Baked Goods
- French baguette (1)
- Dairy
- Butter (4 tablespoons)
Preparation
Read recipe preparation on whatsgabycooking.com
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Recipe Stats
Published June 25, 2012 (7 months ago).
65 people saved this recipe.
