Grilled Panzanella Salad With Herb Vinaigrette

A hearty and flavourful grilled vegetable salad even the kids will eat.




This grilled vegetable salad will soon be a family favourite! With the abundance of root vegetables and crunchy grilled ciabatta pieces, you won't need to add a protein (unless you want to) :-) What makes this salad a favourite is the freshness of the herb dressing and the different textures and flavours in each bite. Perfect for either lunch or dinner.

by Cottage Lush Kitchen


PREP: 30 minutes

COOK: 30 minutes

COOL: none

SERVINGS: 4


Wine Pairing: Sauvignon Blanc or Pinot Gris

Beer Pairing: Dark Porter


Ingredients


Salad:

4 red beets

1 large sweet potato

1 large yukon gold potato

1 zucchini

1 eggplant

1 red pepper

1 yellow pepper

1 red onion

20 cherry tomatoes, washed and dried

4 cups of arugula

1 loaf of ciabatta bread or 4 ciabatta buns

kosher salt and pepper

4 tbsp olive oil

freshly chopped parsley for garnish

parchment paper

large cookie sheet pan


Dressing:

2 cups fresh basil leaves, coarsely chopped

2 cups fresh flat-leaf parsley, coarsely chopped

4 cloves of garlic, finely chopped

1/2 cup red wine vinegar

1 cup EVOO (extra virgin olive oil)

kosher salt and pepper


Instructions


Dressing:

You can use a magic bullet, blender, or food processor.

  • add to your device of choice the basil, parsley, garlic, red wine vinegar, EVOO, and salt and pepper

  • blend until smooth

  • taste to see if you need to add a bit more salt or vinegar to taste

Salad Oven:

  • preheat oven to 400°F (use convection setting if you have it)

  • line the cookie sheet pan with parchment paper

  • chop the beets, sweet potato, and Yukon gold potato into small sized cubes

  • put the potatoes into a bowl and add 1 tbsp of olive oil and salt and pepper to taste, toss until well coated

  • put the beets into a separate bowl and add 1 tbsp of olive oil and salt and pepper to taste, toss until well coated

  • spread the potatoes and beets evenly across the parchment paper and bake for approximately 30 minutes (stir up the cubes after 15 minutes if you are using a regular bake setting) until they reach a texture you like and are lightly golden brown

  • remove ingredients and set aside

Salad Grill:

  • preheat your BBQ grill to high

  • cut the zucchini and eggplant into 1/2" thick rounds

  • cut the red and yellow pepper and red onion into 1" thick strips

  • lightly brush the ciabatta bread or buns with EVOO (extra virgin olive oil)

  • add the vegetables to the grill and lightly spray with olive oil

  • cook the vegetables continuously turning until you get a nice char on each side (do not burn or overcook)

  • when the vegetables look almost done, add your cherry tomatoes and ciabatta bread or buns to the grill and lightly toast to get some grill marks

  • remove ingredients from the grill and set aside

Salad Assembly:

  • cut the ciabatta bread or buns into bite size chunks (like large croutons)

  • add a handful of arugula to each salad bowl/plate and toss with some bread or bun chunks

  • add the grilled vegetables

  • add the beets and potatoes

  • add a few more pieces of bread or bun chunks

  • drizzle with the dressing (divide the dressing among the four bowls/plates)

  • finish with freshly chopped parsley

  1. we generally cook our grilled vegetables to an al dente temperature but cook to your liking

  2. always be sure to taste your food as everyone's tastes are different - more or less salt or acid is what we generally look for when tasting our dishes

  3. best practice: to achieve the best prep time, be sure to have all of your ingredients set out prior to cooking *in the culinary world, we call this "mise en place" (French culinary phrase for "everything in it's place")*


 
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