2020-08-13 / test@t

Panzanella grill

Panzanella is an old Tuscan dish made from stale bread, tomatoes and olive oil. As you might guess, the most important thing in this dish is the delicious and aromatic oil and ripe, sweet tomatoes. Over time, panzanella has become a favorite dish for experimentation. We also decided to keep up and made a salad of grilled vegetables. We really liked the result.

Panzanella grill
  • 4 slices of crispy white bread with firm crumb
  • 2 sweet red peppers
  • 2 sweet yellow peppers
  • 2 zucchini
  • 1 long cucumber
  • 250 g cherry tomatoes
  • 2/3 cup olives
  • 5 sprigs of mint
  • 5 sprigs of basil
  • 120 g feta
  • 1/3 olive oil + a little for greasing vegetables
  • 1/4 cup balsamic vinegar
  • salt, freshly ground black pepper


Step 1
ut the zucchini into 5–6
Cut the zucchini into 5–6 mm circles. Cut the pepper in half, remove the stalks, seeds and partitions. Chop the peppers into large chunks.
Step 2
reheat a grill pan. Using
Preheat a grill pan. Using a brush, brush the zucchini, bell peppers and bread with oil, add a little salt, pepper and fry until golden streaks appear on both sides. Transfer vegetables and bread to a platter and cool. Cut the zucchini slices in half and the pepper and bread into medium-sized pieces.
Step 3
rush the olives and remov
Crush the olives and remove the pits. Cut the olives in half.
Step 4
ut the cucumber in half,
Cut the cucumber in half, remove the seeds if desired, cut into thick slices. Cut the cherry tomatoes in half. Chop mint and basil leaves thinly.
Step 5
hisk in oil and vinegar a
Whisk in oil and vinegar and season with salt and pepper to taste. Put all the salad ingredients in a salad bowl, pour over the dressing. Let sit for about 15 minutes and then sprinkle the crumbled feta on the salad.
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