The Chung house took advantage of the BBQ weather this past weekend as I spent what felt like my life savings at the local Farmers Market, buying pound after pound of fruit. From strawberries to apricots and literally ~3 pounds of cherries, I spent money like I actually had a savings to brag about, all before I even got to vegetables.
With my arms sore from carrying fruit, and my wallet light from...being used, I started talking to a vendor about how awesome and easy BBQ-ing is. We started talking about how anything and everything tastes great after being BBQ-ed, even fruit and vegetables. In a combined pitch at trying to get me to buy his vegetables, as well as a genuine attempt at continuing our conversation, he started telling me about how I should try to make Panzanella, an Italian bread and vegetable salad. Obviously I was intrigued.
Long story short, I arrived home with just as many vegetables as fruits and a determination to make and try Panzanella. Here's the recipe I used:
Ingredients
Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices
Directions
Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-panzanella-recipe/index.html?oc=linkback
This. Recipe. Rules. Not only is it delicious, it's really light as the dressing is made with champagne olive oil (a very unique flavor). And, grilling vegetables brings out a completely new taste as opposed to any other method of cooking. I learned 2 very important things in this past week through my Panzanella adventures:
1. Bread salad, or panzanella, is something that should be a part of any chef's repertoire - home or professional. It's just too delicious and easy to not be, and can be cooked in any setting at any time. If BBQ-ing is out of the question, you can always broil your vegetables instead. All you need is a BBQ or oven and a knife for your ingredients, and you're more than well on your way to making a delicious vegetable dish. Speaking of which number 2....
2. I will feed my friends, family, and especially children (in the future) panzanella. Especially my children. If they'll be anything like I was as a kid - a stubborn, picky eating, handful - panzanella will be my trick to wiggle vegetables into their mouths. Even the youth can't deny its deliciousness!
Try this recipe. It's cheap and quick, and I wouldn't be surprised if you're enthusiastically writing about it after dinner (like me).
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