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lili@delightfulpalate.net

Grilled Vegetable Panzanella Salad with Croutons

A beautiful way to eat tomatoes with  grilled zucchini and squash . A Panzenalla Summer Salad

Grilled Vegetable Panzanella Salad with Croutons

 For the dressing:

½ Cup Balsamic Garlic Honey vinaigrette

 For the grilled vegetables salad:

3 bell peppers cut into thick strips

2 long eggplants cut into ½-inch rounds

1 large zucchini, cut into ¼-inch rounds

1 red onion, cut into thick strips

4 tomatoes, sliced

1 tablespoon olive oil

½ teaspoon sea salt

Fresh Mozzarella, sliced

Fresh basil to garnish

 For the giant hot croutons:

½ loaf of un-sliced bread, ripped into 2-inch chunks

1 tablespoon olive oil

½ teaspoon truffle sea salt

1 teaspoon nutritional yeast

¼ teaspoon fresh cracked pepper

 Pre heat oven to 350 for the croutons

Heat your grill pan on top of the stove on high

Put the bell peppers, eggplant, zucchini, red onion and in a large bowl and toss with the olive oil and sea salt. Grill all the veggies, working in batches if needed until there are grill marks on both sides, about 3-4 minutes per side. Toss the veggies in the dressing and salt to taste.

On a large platter Arrange the sliced tomatoes on the bottom and season with salt and pepper, then assemble the veggies and mozzarella cheese on top and place the g hot croutons over the top and garnish with basil leaves.

 In a large bowl toss the bread chunks with the olive oil, truffle salt nutritional  yeast, pepper. Place the bread chunks in the oven and toast, turning as needed.