Panzanella is an appetizer from Italy that was originally intended to make affordable leftovers. But this salad is so delicious that you can hardly wait until your bread is old enough. Leftovers anyone?
3 - 4 Servings
20 min
Panzanella Salade with BBQ vegetables & Pesto Piccante
Ingredients
1\/3 cup
Olive Oil for Baking
8
green asparagus
2
red peppers
1
eggplant
1
zucchini
12
vine tomatoes
Sea Salt Mix Grigliata
4 slices
day old bread (thick slices)
1 jar
Pesto Piccante
3.5 oz.
arugula salad mix
1
red onion
2 springs
basil
Preparation
- Pour a refreshing drink and enjoy, because we are going to BBQ! Heat the barbecue to 300°F.
- Sprinkle the slices of bread with two tablespoons of the Olive Oil. Bake them until slightly crispy on the barbecue and cut into coarse croutons.
- Cut the asparagus in half, slice wide strips of red pepper, slice the eggplant and zucchini and finally halve the tomatoes.
- Season the vegetables with the Sea Salt Mix Grigliata herbs and olive oil and saute them on medium heat on the barbecue.
- Spoon dollops of Pesto Piccante into a large bowl and spread to cover. Then add the grilled vegetables.
- Finally slice the red onion into thin rings.
- Top the grilled vegetables with the croutons, arugula and red onion.
- Add at last some fresh basil leaves.Enjoy your meal!
