Tuscan Panzanella
Created by Luvcookn on May 31, 2014
- Servings: 5
- Prep Time: 30m
- Cook Time: 15m
- Recipe #12666
Ingredients
- 1 zucchini (cut 1/4" thick on the diagonal)
- 1 cup mushrooms (sliced 1/4" thick)
- 1 bundle asparagus (cut into 1/3's)
- 1 cup green string beans (cut into 1/3's)
- Snow peas (1 small bag)
- 2 cups tomatoes, chopped
- 8 cup fresh lettuce greens (field greens, mixed greens)
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh basil, torn (as much as you like)
- 1 Italian bread loaf (crusty bread, torn)
- DRESSING
- 4 garlic cloves, pressed
- 1 cup oil (extra virgin olive oil)
- 1/4 cup red wine vinegar
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
- 1/2 cup milk (or soy milk)
How to Make
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Step 1: Dressing
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Step 2: Combine all ingredients either in food processor, blender or in a bowl if using an immersion (stick) blender.
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Step 3: Process until smooth and creamy; refrigerate.
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Step 4: NOTE: I have noticed that the dressing becomes thick in the fridge - so thin with a wee bit of milk if desired.
How to Make
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Step 5: Cooking
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Step 6: Grill zucchini and mushrooms until grill marks appear on both sides.
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Step 7: Steam the asparagus, green beans and snow peas.
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Step 8: Assembly
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Step 9: Place greens in large salad bowl.
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Step 10: Add the grilled and steamed veggies along with the tomatoes.
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Step 11: Add the red wine vinegar, salt and pepper, and torn basil; toss gently.
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Step 12: Take the loaf of bread and tear into bit size pieces; add to salad.
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Step 13: Add the dressing (as much as you like) and toss.
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Step 14: If there is any bread left over - that is for the cook to noche on whenever they please - Enjoy!