Salad Panzanella, Salad Vegetable Grilled

finished have croutons When.croutons the for used bowl mixing
the in together slices onion and pepper toss grilling, is bread While		. 3
. minutes 15 to 10 approximately out, dried completely and
over all golden are croutons until sides all on Grill.surface grill the
along evenly cubes bread oiled spread minutes, 10 for preheated
has grill Once.oil olive of tablespoons 2 with cubes bread Toss		. 2
. Medium to plate,
grill the with fitted Centro, Grill ®Griddler ®Cuisinart the Preheat		.1
(chiffonade) sliced thinly leaves, basil	8 to 6
oil olive virgin extra cup		½
pepper black ground freshly teaspoon		¼
salt sea teaspoon		½
vinegar wine red tablespoons		3
mustard style-Dijon teaspoon		½
shallot small		1
slices moon half inch-¼
into cut and deseeded peeled, cucumber, medium		1
tomatoes grape cups 3 or diced, tomatoes, ripe large,		3
slices inch-¼ into cut onion, red		1
slices inch-¼
into cut ounces), 6 (approximately pepper bell red medium		1
oil olive tablespoons		2
baguette pound-1 approximately cubes, bread inch-1 cups		6
servings cup-1 twelve about Makes
.dressing the with juices tomato the all up soak to able is bread
grilled the – ripe are tomatoes when delicious especially is salad This
Salad Panzanella
4g fiber • 50mg .calc • 456mg .sod • 0mg .chol •
1g fat .sat • 7g fat • 3g .pro • 10g .carb • fat) from (56% 99 Calories
servings): five on (based serving cup-1 per information Nutritional
. temperature room at or
warm immediately, Serve.accordingly seasoning adjust and Taste		. 5

.vinegar or juice lemon and basil, pepper, of teaspoon ¼
salt, of teaspoon ¼ oil, olive of teaspoon remaining with
toss and bowl mixing in back put grilled, are vegetables all Once	4 .
. batches
2 least at in cooked be should Vegetables.side per minutes
5 to 4 approximately tender, until vegetables Grill.layer single
a in grill onto vegetables put minutes), 10 (about preheated Once	. 3
.pepper black of teaspoon ¼ and salt kosher
of teaspoon ½ oil, olive virgin-extra tablespoons 2 garlic, with Toss
. bowl mixing large a in vegetables all place heating, is grill While	. 2
. Medium to
plate, grill the with fitted Centro, Grill ®Griddler ®Cuisinart Preheat	.1
vinegar balsamic or juice lemon fresh teaspoon	1
thinly sliced basil, leaves	6
divided pepper, black ground freshly teaspoon	½
divided salt, kosher teaspoon	1
divided oil, olive virgin extra teaspoon 1 plus tablespoons	2
crushed cloves, garlic	3
pieces inch-1 into cut onions, green	2
slices inch-¼ into cut
ounces, 4 approximately bulb, fennel small	1
rounds inch-¼ into cut
trimmed, ends ounces, 3 approximately eggplant, small	½
peeled ends ounces, 8 approximately asparagus, bunch	½
lengthwise slices inch-¼ into cut and widthwise halved
trimmed, ends ounces, 6 approximately zucchini, small	1
widthwise slices inch-¼ into cut
ounces, 6 approximately pepper, red medium	1
servings cup-1 five to four Makes
.course first simple
and beautiful a makes vegetables grilled of composed salad A
Salad Vegetable Grilled

oil olive virgin extra cup