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Home » , » grilled ratatouille panzanella salad with basil dressing recipe

grilled ratatouille panzanella salad with basil dressing recipe

Written on Tuesday, August 23, 2016 | 10:34:00 AM


Ingredients : 
- 1 cup (15 g) fresh basil, tightly packed
- 3 tbsp (45 ml) white wine vinegar (can substitute white balsamic vinegar)
- 2 tsp (10 g) sugar
- 1 clove garlic
- 1 tsp Dijon mustard
- ⅓ cup (80 ml) extra virgin olive oil
- Salt and freshly ground black pepper
- 1 medium Italian eggplant, sliced into 1-inch (2.5-cm) thick lengthwise slices
- 1 medium red onion, sliced into 2-inch (5-cm) slices
- 1 red bell pepper
- 1 yellow squash, halved lengthwise
- 1 zucchini, halved lengthwise
- 2 tbsp (30 ml) extra virgin olive oil, or enough to brush vegetables
- 1 pint (300 g) cherry tomatoes
- ½ loaf ciabatta, split in half horizontally

Preparation Method :
1) Place the basil, vinegar, sugar, garlic and mustard in a food processor or blender. Puree mixture until smooth and bright green. Keep the motor running and drizzle in the olive oil until creamy and blended. Season with a pinch each of salt and pepper.

2) Lightly brush the eggplant, onion, pepper, squash and zucchini with olive oil on all sides.

3) Place the zucchini, squash, eggplant and onion slices on a grill or grill-pan over medium heat, cut-side down. Grill until vegetables are slightly charred, then flip to cook the other side. Cook until tender, about 3–5 more minutes. Remove the vegetables and transfer to a cutting board. Coarsely chop, then place in a large bowl.

4) Add the pepper to the grill or grill pan and cook, turning occasionally, until charred all over and tender, about 12–15 minutes. Remove the pepper, place in a bowl and cover with a kitchen towel to let steam for 10 minutes. Remove the stem and peel, then seed and chop the bell pepper into chunks. Place in the vegetable bowl.

5) Put the tomatoes in a grill basket or directly onto the grill pan and grill, covered, shaking occasionally, until tomatoes are charred and almost bursting, about 5 minutes. Remove and add to the vegetable bowl.

6) Place the ciabatta, cut-side down, onto the grill or grill pan until toasted, about 3 minutes. Flip and grill the other side. Transfer to the cutting board, slice into 2-inch (5-cm) pieces and add to the vegetable bowl. Add the dressing and toss well to combine. Season to taste with salt and pepper.

VEGAN VERSION: Replace the ciabatta with vegan bread, same amount.


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