Grilled Vegetable Panzanella
From the Expert

Veggie Panzanella

  • 15g
  • 50g
  • 25g
  • 15g
  • 15g
  • 15g
  • 15g
  • 10
  • 10
  • 1 pod
  • 1/2 tsp
  • 3ml
  • 5ml
  • As per Taste
  • As per Taste
  • 1 extra Pod
  • 1 slice
Method of Preparation
  • To make Croutons - Brush the bread with olive oil, spread crushed garlic and bake for 3-4 minutes at 180’ C. Once brown & crisp, slice the bread into small squares.
  • Chop all the vegetable to even 1-inch squares.
  • Drain and rinse the capers.
  • Julienne the basil.
  • For the dressing: Mix the garlic, oil, mustard, red wine vinegar, salt & pepper.
  • In a large bowl, combine all veggies and toss in dressing.
  • Add croutons, in the end, to ensure they stay crisp. Serve Chilled.

An Italian take on a Greek salad, the concept is the same but the flavors are decidedly Italiano. On the days when I feel like indulging in it or when I serve it in shot glasses at parties, I end up adding chunks of bocconcini to it. This is a classic example of breaking away from the ‘salad means lettuce’ stereotype.

  • 20 minutes
  • 5 minutes
  • 2
  • Not Rated Yet
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About Author
Chef de Pâtisserie|Gourmand​​ from Le Cordon Blue, London