*Grilled Panzanella
Basil Bunch, ea. THUMBNAIL
In Stock
$2.99
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BREADBAR Ciabatta Squares, 4pk. THUMBNAIL
In Stock
$4.99
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BREADBAR Sliced Sourdough Round Loaf THUMBNAIL
In Stock
$6.99
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Garlic Bulb, ea. THUMBNAIL
In Stock
$0.75
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Organic Red Onion, ea. THUMBNAIL
In Stock
$0.99
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Yellow Bell Pepper, ea. THUMBNAIL
In Stock
$2.49
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Organic English Cucumber, ea. THUMBNAIL
In Stock
$3.99
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Organic Vine Ripe Tomato, 1lb. Bag THUMBNAIL
In Stock
$2.89
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Red Bell Pepper, ea. THUMBNAIL
In Stock
$2.69
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Napa Valley Naturals Champagne Vinegar, 17.6oz THUMBNAIL
In Stock
$7.29
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
In Stock
$11.99
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  • Good olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons champagne vinegar
  • Kosher salt and freshly ground black pepper
  • 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
  • 1 large ripe tomato, cut into 1-inch cubes
  • 10 large basil leaves
  • 1 red onion, sliced into 1/4 inch rounds
  • 1 red bell pepper, seeded and cut into 3 large pieces
  • 1 yellow bell pepper, seeded and cut into 3 large pieces
  • 1/2 french baguette, cut into 1-inch thick slices

Directions

Prepare grill.  Brush the grilling rack with olive oil.

In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Place the cucumber, tomato, and basil in a large bowl, sprinkle with salt and pepper and toss together. Set aside.

When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.

Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.


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