Preparation:
Preparation time: 35 mins
Cooking time: 5 mins
Serving: 4
Ingredients:
- 10 to
12 ounces rustic bread (such as ciabatta or Pugliese) (from 1 [20-ounce]
loaf), sliced 1 inch thick
- 3
small red and/or yellow bell peppers (about 5 ounces each), each cut
lengthwise into 4 planks
- 1
large red onion (about 16 ounces), sliced into 1/2-inch-thick rounds
- ¼ cup
plus 1 tablespoon extra-virgin olive oil, divided, plus more to taste
- 1 ½
teaspoons kosher salt, divided, plus more to taste
- ¼
teaspoon black pepper, divided, plus more to taste
- 8
peperoncini, sliced into thin rounds, plus 1/4 cup peperoncini brine (from
1 [15-ounce] jar), divided
- 3
ounces feta cheese, crumbled into large pieces (about 1/2 cup)
- ¼ cup
torn fresh basil
Instructions:
1. Preheat grill to medium-high
(400°F to 450°F). Brush bread slices, bell peppers, and onion rounds evenly
with 2 tablespoons oil, and sprinkle evenly with 1 teaspoon salt and 1/8
teaspoon black pepper. Whisk together peperoncini brine, remaining 3
tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black
pepper in a small bowl; set vinaigrette aside.
2. Arrange bread on unoiled grates;
grill, uncovered, until nicely marked and toasted, 2 to 3 minutes per side.
Transfer to a cutting board. Grill bell peppers and onion, covered, turning
occasionally, until charred and tender, 8 to 10 minutes. Transfer to cutting
board.
3. Cut bread into 1-inch cubes, and
transfer to a large bowl. Slice bell peppers into thin strips, and separate
onion rounds into rings; add to bread in bowl. Toss to combine. Drizzle with
peperoncini vinaigrette, and toss again. Add additional salt and black pepper
to taste, and add a drizzle of oil if salad seems dry. Top with peperoncini
rounds, feta, and basil. Serve panzanella warm or at room temperature.
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