Grilled Artichoke Vegetable Panzanella Salad
Recipe: #21806
November 19, 2015
Categories: Salads, Side Dishes, Cheese, Feta, Lemon, Artichokes, Mediterranean, Brunch, Potluck Romantic Dinner, Sunday Dinner, Oven Bake, Oven Roast, No Eggs, Vegetarian, Frozen Vegetables, more
"This recipe was originally from another site, vegetarianizeddotcom; but, after a little tweaking, I came up with my version. I was really happy with the final dish. It is delicious, not to difficult; and, a great side dish. Also, this can easily be served at room temperature; which makes it a great pot luck dish. I always leave the bread on the counter over night; so, prep time does NOT include time to "stale" the bread."
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (466.3 g)
- Calories 669.8
- Total Fat - 33.8 g
- Saturated Fat - 7.1 g
- Cholesterol - 13 mg
- Sodium - 1178.9 mg
- Total Carbohydrate - 80.6 g
- Dietary Fiber - 11.3 g
- Sugars - 14.6 g
- Protein - 18 g
- Calcium - 450.4 mg
- Iron - 8.2 mg
- Vitamin C - 90 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Stale Bread ... The easiest thing to do, is to cut the bread in cubes; then, leave the bread out over night on a sheet pan, covered with a paper towel. Using stale bread is really important for this dish. Now, you can always 'stale' the bread in a 275 degree oven for 20-25 minutes; then, cool. But, overnight on the counter is so much easier.
Step 2
Toasted Bread ... Add the stale bread cubes (cooled if you did them in the oven), to a large bowl, along with 1-1 1/2 tablespoons of olive oil; and a pinch of salt and pepper; and, toss to coat. You want just enough olive oil to lightly coat the bread.
Step 3
Spread them out on a sheet pan lined with parchment paper or foil; and, bake in a 400 degree oven, on the middle shelf, for 5-7 minutes, just until lightly golden brown. Remove, and transfer to a large bowl.
Step 4
Artichokes, Onion, and Leeks ... Continuing to use the oven and the same pan. First, add the onion slices and leeks to a bowl, with 1/2 tablespoon of olive oil, a pinch of salt and pepper; and, toss to coat. Add them the pan, still lined with the parchment paper or foil. Put them on one side of the pan - the other side, will have the artichokes.
Step 5
In the same bowl; add the remaining olive oil, artichokes, lemon juice, another pinch of salt and pepper; and, toss to combine. Add them to the same pan; but, on the other side. The reason for this; is that the onions and leeks will cook a bit quicker than the artichokes. This way, you can remove them first; and, let the artichokes finish cooking.
Step 6
Bake ... The onions and leeks will take around 10-15 minutes; the artichokes, around 15-20 minutes. Again, You will probably need to remove the onions and leeks first; then, the artichokes about 5 minutes later. Transfer all the vegetables to the bowl with the bread. And, pour in any drippings from the pan too. Toss; then, let everything cool before adding all the other ingredients.
Step 7
Vegetables ... Next, add the olives, arugula, herbs, Feta; and toss.
Step 8
Finish ... Lastly, add your vinaigrette. This is a simple lemon/olive oil dressing. Add the lemon and olive oil to a small bowl and whisk. Also, since we did add salt and pepper to each of the roasted vegetables, I don't season until everything is combined. And, you may not need all the dressing; but, leftover dressing will stay in the fridge for up to a week. Dress your salad; and toss - lightly season if necessary. Then, let it set 5 minutes until the bread soaks up some of the dressing; then, add a bit more if you want. I like to dress my salad lightly; if you like more, by all means, add more.
Step 9
Serve and ENJOY! ... A great side dish. Perfect with roast pork, chicken; or, a good grilled steak. A great rich and hearty side dish.
Tips
No special items needed.