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Recipe

Grilled Pepper Panzanella

Scott Phillips

Servings: 4

This bread salad gets a double dose of smoky flavor from grilled peppers and grilled bread. It’s delicious for lunch or a light supper with fish or chicken.

Ingredients

  • 3 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
  • 1/4 cup extra-virgin olive oil; more for brushing
  • Kosher salt and freshly ground black pepper
  • 1 5-inch-long piece day-old ciabatta bread, split lengthwise
  • 2 cups halved cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 Tbs. fresh lemon juice
  • 1 medium clove garlic, minced

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 14
      Fiber (g): 3
      Protein (g): 3

Preparation

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the pepper quarters with oil and season with salt and pepper. Brush both cut sides of the ciabatta lightly with oil.
  • Grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more. Meanwhile, grill the bread, turning once, until nicely toasted on both sides.
  • Cut the bread into 3/4-inch cubes and transfer to a medium bowl. Cut the peppers into 1-inch pieces and add to the bowl. Stir in the cherry tomatoes and basil.
  • In a small bowl, whisk together the remaining 1/4 cup oil, the lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle over the salad and toss to combine. Season to taste with more salt and pepper and let stand for 20 minutes before serving so the flavors meld.

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