Panzanella
Grilled panzanella for Memorial Day. I also made lemon garlic chicken from the Williams-Sonoma outdoor living cookbook, but we were too busy rushing to the table for me to get a good picture. Next time I'll remove it from the pan and crisp it under the broiler separately because the pieces snuggling next to each other didn't get good color. It was delicious though.
I've never made panzanella before. I'm officially in love. Although I think I want more bread next time, considering I just wanted to dive in and eat every tomato and lemon vinagrette soaked piece of bread before moving on to the (delicious) grape tomatoes and grilled asparagus and onions.
ALSO made some white sangria with grapes, strawberries and apples soaked in rum for a day, and then my parents convinced my grandmother to eat one. THAT was fun.
Grilled Panzanella with Asparagus
Tomatoes (I used a small carton of local grape tomatoes and a single 1 lb heirloom tomato)
1 pound thick asparagus
1 sweet Vidalia onion
For lemon vinaigrette:
1/2 C extra virgin olive oil
1 lemon
2 garlic cloves
salt and pepper to taste
For bread:
1 baguette/Cuban loaf
1 tsp paprika
1 tbsp garlic powder
1 tbsp fresh thyme
grated parmesan
1/4 c olive oil
Mix together paprika, garlic powder, thyme, pinch of salt and pepper and parmesan with 1/4 C of olive oil, set aside. Cube about 3/4 of the loaf, toss with oil mixture, toast in skillet until crisp. Set aside.
Slice onion into rounds and spear with skewer. Brush both sides with oil, sprinkle with salt and pepper and grill until slightly charred and soft. Oil, salt and pepper asparagus, grill for about 2 minutes on each side. Let cool, then slice. Slice grape tomatoes in half, dice heirloom tomato. Toss with croutons.
Zest lemon into bowl, then squeeze juice in. Add two minced garlic cloves, 1/4 c olive oil and whisk until combined. Pour over salad, toss, and let sit for 1 hour at room temperature before eating.
