Roasted Red Pepper Panzanella
Served alongside your grilled protein of choice, from burgers to scallops or steak, this side dish salad has it all-vegetables, bread, and cheese. Grab the main ingredients from your favorite local farmers market vendors this Sunday!
Ingredients
6 large red, orange, and/or yellow sweet peppers
9 tablespoons olive oil
½ loaf country-style bread (about 12 ounces), torn into 1 1/2- to 2-inch pieces
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano
2 cloves garlic, finely chopped
½ teaspoon crushed red pepper
½ cup thinly sliced red onion
6 ounces Burrata cheese, torn into 2-inch pieces
¼ cup fresh mint leaves
Directions
In an extra-large bowl toss sweet peppers with 1 tablespoon olive oil. Grill peppers on rack of a covered grill directly over medium-high 10 to 12 minutes or until skins are blackened in spots and blistered all over, turning occasionally. Return peppers to bowl. Cover with plastic wrap. Let stand 15 minutes.
Meanwhile, for croutons: On a baking sheet or grill tray toss bread with 4 tablespoons olive oil; season with salt and black pepper. Place baking sheet on a grill rack directly over medium. Grill, covered, 8 to 10 minutes or until crisp on outside but still chewy in center, tossing occasionally. Let cool.
Peel, stem, and seed peppers; cut into 2-inch-long bite-size strips. In a large serving bowl whisk together vinegar, lemon juice, oregano, garlic, crushed red pepper, and remaining 4 tablespoons olive oil. Season to taste. Add peppers, croutons, and onion. Top with cheese and mint. Serves 6.
