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Grilled Panzanella

Grilled Panzanella

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  • 1 1/2 cups small to medium fresh basil leaves, divided
  • 2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 large shallot, thinly sliced
  • 1 small Fresno chile or red jalapeño, seeded, finely chopped
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 3 pounds ripe tomatoes, assorted colors and sizes
  • 1 12-ounce loaf rustic or sourdough bread, cut into 1/2'-thick slices
  • 1 pinch garlic clove, halved

Recipe Preparation

  • Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.

  • Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.

  • Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1"-2" pieces.

  • Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.

,Photos by Christopher Baker

Nutritional Content

One serving contains: Caloriest282.6 %Calories from Fat 47.2 Fat (g) 14.8 Saturated Fat (g) 2.2 Cholesterol (mg) 0 Carbohydrates (g) 30.9 Dietary Fiber (g) 2.6 Total Sugars (g) 4.8 Net Carbs (g) 28.4 Protein (g) 6.4 Sodium (mg) 300.0Reviews Section

  1. 1 bunch scallions
  2. 2 tablespoons olive oil
  3. 2 cups arugula
  4. 2 tablespoons red wine vinegar
  5. Salt
  6. Pepper
  7. 4 thick slices country-style bread (crusts removed)
  8. 1 garlic clove, halved
    1. Prepare Grilled Tomatoes.
    2. Toss 1 bunch scallions with 2 tablespoons olive oil season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.

    Recipe Summary

    • 1 pound beef tri-tip steak, cut into bite-size pieces
    • 1 (14 ounce) can artichoke hearts, drained
    • 1 red bell pepper, cubed
    • 1 zucchini, sliced
    • ½ red onion, chopped
    • 16 small fresh mozzarella balls (bocconcini)
    • 3 thick slices rosemary peasant-style bread, cubed
    • 8 bamboo skewers, soaked in water for 30 minutes
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon olive oil
    • salt and ground black pepper to taste
    • 1 tablespoon fresh basil, cut into strips

    Preheat a charcoal grill for medium heat and lightly oil the grate.

    Thread beef, artichoke hearts, bell pepper, zucchini, onion, mozzarella, and bread onto skewers, placing cheese and bread close together towards the ends.

    Mix vinegar, olive oil, salt, and pepper together in a bowl and drizzle over kabobs.

    Grill kabobs, turning frequently, until vegetables are crisp-tender and beef is firm and hot in the center, about 10 minutes.

    Sprinkle fresh basil on top of the kabobs.

    Don&rsquot you just love how cooling cucumber is?

    It&rsquos almost always warm where I live, but having this refreshing cucumber salad on my side helps me survive the sweltering heat.

    It couldn&rsquot be simpler &ndash just some thinly sliced cucumbers and onions tossed in a sweet and tangy vinegar dressing. The result, however, is 100% delightful.

    • ¾ cup red wine vinegar
    • ½ cup balsamic vinegar
    • 5 cloves garlic
    • 3 tablespoons capers, drained
    • 3 tablespoons dried oregano
    • 3 tablespoons agave nectar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons grated Parmesan cheese
    • salt and ground black pepper to taste
    • 1 cup olive oil
    • 1 pound skinless, boneless chicken breast halves
    • 4 tablespoons olive oil, divided, or to taste
    • 1 tablespoon salt-free Italian seasoning
    • 1 teaspoon garlic powder
    • salt and ground black pepper to taste
    • 4 roma tomatoes
    • 3 red bell peppers
    • 1 large red onion, thickly sliced
    • 1 large crusty French baguette
    • 1 pound sweet Italian chicken sausage
    • 1 (8 ounce) package mozzarella cheese
    • 4 cups arugula
    • ½ cup shredded Parmesan cheese

    Combine red wine vinegar, balsamic vinegar, garlic, capers, oregano, agave nectar, Dijon mustard, Parmesan cheese, salt, and pepper in an electric blender to make the dressing. Blend, gradually pouring in olive oil, until well combined. Set aside.

    Toss chicken breasts with 1 1/2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper in bowl.

    Toss tomatoes, bell peppers, and red onion slices with 1 1/2 tablespoons olive oil. Season with salt and pepper.

    Slice baguette lengthwise into quarters to get 4 long 'sticks.' Place sticks on a sheet pan and coat with remaining tablespoon olive oil.

    Preheat an outdoor grill for medium-high heat and lightly oil the grate.

    Place chicken and sausage on the preheated grill and cook, flipping occasionally until meats are no longer pink in the centers, 12 to 15 minutes. Add vegetable mixture and bread sticks to the grill and cook until moderately charred throughout, about 5 minutes. Transfer cooked items onto a sheet pan for easy transport. Let cool 10 to 15 minutes.

    Remove stems and seeds from the grilled bell peppers. Dice peppers, onion, tomatoes, baguette, sausage, chicken, and mozzarella cheese into roughly 1/2-inch pieces. Toss in a large bowl with dressing. Serve over arugula and top with shredded Parmesan cheese.

    Recipe Summary

    • 30 cherry tomatoes (mix of red and yellow)
    • 12 large shrimp (26 to 30 per lb.), peeled and deveined
    • 4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain
    • 7 tablespoons extra-virgin olive oil, divided
    • 2 cups diced cucumber (if using a thin-skinned variety, such as Persian, do not peel)
    • ¼ small red onion, cut into slivers
    • ¼ cup torn fresh mint leaves
    • ¼ cup torn fresh basil leaves
    • 1 tablespoon drained brined capers
    • 1 teaspoon Dijon mustard
    • ½ teaspoon kosher salt
    • ¼ teaspoon pepper
    • 2 tablespoons red wine vinegar
    • 1 ounce ricotta salata or manchego cheese

    Heat a grill to high (450° to 550°). Drizzle tomatoes, shrimp, and bread slices (on both sides) with 3 tbsp. oil.

    Put cucumber, onion, mint, basil, and capers in a medium bowl and stir to combine.

    In a small jar with a tight-fitting lid, combine mustard, salt, pepper, vinegar, and remaining 1/4 cup oil. Cap jar and shake vigorously to emulsify, then pour dressing over cucumber mixture.

    Arrange tomatoes and shrimp in a single layer on a grill pan. Grill tomatoes, turning once or twice, until skins begin to char and tomatoes soften, about 4 minutes total. Grill shrimp, turning once, until pink and slightly charred, 3 to 4 minutes total. Let cool slightly.

    Grill bread slices directly on cooking grate, turning once, until browned on both sides, about 2 minutes total.

    Cut tomatoes in half and add to cucumber mixture along with shrimp stir to combine. With a vegetable peeler, shave ricotta salata into salad and gently combine. Spoon some dressing onto each slice of bread to moisten, then top each with a quarter of the salad. Serve immediately.

    Grilled fish truly is one of the ultimate summer dinners. Seafood tastes great with summer's freshest, most seasonal ingredients, and grilling keeps us out of the hot kitchen, giving us the opportunity to spend more time outdoors. The recipes in this collection, even ones that feed a crowd, don't require more than 15 minutes to grill the fish, which means this category of quick-cooking proteins one of the fastest routes to dinner. For the best flavor, start by buying the freshest fish that you can find. If you are not sure, ask at the fish counter what came in that day. Then, select the recipe.

    Once you are ready to grill, follow these simple tips for grilled fish success. Preheat the grill well and oil the grates before adding the fish. This works to prevent sticking and achieve a fast char—fish isn't on the grill long, so you want to make sure the time it does spend there is significant. Flip the fish when it easily lifts off the grill if it's sticking, wait a few more seconds and try again. Now that you have the basic technique, try our simple and creative grilled fish recipes that build on this.

    For easy weeknight dinners, simply pair your choice of seafood with summer's freshest flavors. Make use of herbs to impart big flavor, which is exactly what we do in the Grilled Salmon with Spicy Honey-Basil Sauce that's pictured here. If salmon isn't your favorite type of fish, know that we also use this method in other recipes, like our Grilled Halibut Steaks with Potatoes, Olives, and Onions. We also like to pair fish with fruits like pineapple—try our recipe for Spicy Shrimp Fajitas with Grilled Pineapple Pico if the idea if appealing.

    It's important to remember that grilled fish doesn't have to be reserved for fast weeknight dining. Amp up your summer entertaining menu with grilled fish dishes that are sure to impress. These recipes are so easy, you could even pull them off for weeknight entertaining. Spread a Grilled Shrimp Boil across the table or set out stunning Whole Grilled Fish or Crisp Grilled Salmon with Fennel-Olive Relish and let everyone dig in family-style.

    For more casual meals, opt for one of our scrumptious fish sandwiches, which are paired with a creamy sauce that brings out the best in the fish: We use tartar sauce in the Grilled Salt-Rubbed Fish Sandwich, herbed mayonnaise in the Grilled Salmon Sandwiches Herbed Mayonnaise, and spicy sriracha mayo in the Grilled Snapper Sandwich with Pickled Vegetables recipe.

    Ready to get cooking? Read on for more recipes and techniques to pull off perfect grilled fish dinners this summer and beyond.

    Recipe Summary

    • Six 1-inch slices of ciabatta bread
    • 1/4 cup extra-virgin olive oil, plus more for brushing
    • 1 garlic clove
    • 1 1/2 pounds skirt steak, cut into 5-inch pieces
    • Salt and freshly ground pepper
    • 1/4 cup white balsamic vinegar
    • 1 pint cherry tomatoes, halved
    • 1 red bell pepper, diced
    • 1 fennel bulb, cored and shaved (preferably on a mandoline)
    • 1/2 seedless cucumber, peeled and cut into 1/2-inch chunks (1 1/4 cups)
    • 4 ounces ricotta salata, crumbled, or feta

    Light a grill. Brush the bread with olive oil and grill over moderately high heat, turning once, until lightly charred, about 4 minutes. Rub the bread with the garlic clove.

    Brush the steak with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, about 8 minutes for medium-rare meat. Let the steak rest for 5 minutes before slicing across the grain.

    Meanwhile, in a large bowl, whisk the 1/4 cup of olive oil with the vinegar and season with salt and pepper. Add the tomatoes, bell pepper, fennel and cucumber and toss. Tear the grilled ciabatta into bite-size pieces, add them to the salad and toss again. Transfer the panzanella to plates, top with the steak and ricotta salata and serve.

    Recipe Summary

    • 6 tablespoons sherry vinegar
    • 6 tablespoons extra-virgin olive oil
    • 1 teaspoon kosher salt, divided
    • 1/2 teaspoon black pepper, divided
    • 4 (6-oz.) skin-on salmon fillets
    • 5 (2-oz.) day-old rustic bread loaf slices (about 1 inch thick)
    • 2 pints multicolored cherry tomatoes, halved
    • 4 cups loosely packed fresh baby spinach

    Whisk together vinegar, oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl. Reserve 2 tablespoons vinegar mixture in a separate small bowl.

    Heat a grill pan over medium-high. Brush salmon fillets evenly with reserved 2 tablespoons vinegar mixture. Add salmon, skin side down, to grill pan cook 5 minutes. Flip salmon, and cook 2 to 3 minutes or to desired degree of doneness. Transfer salmon to a plate remove and discard skin.

    Add bread slices to grill pan cook until toasted and grill marks appear, 2 to 3 minutes per side. Transfer bread to a cutting board cut into 1-inch cubes.

    Stir together bread cubes, tomatoes, and remaining vinegar mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until combined. Break salmon into bite-size pieces. Gently fold salmon and spinach into bread mixture. Serve at room temperature.

    Watch the video: Λαχανικά εποχής στην σχάρα