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Grilled Bread Salad with Sweet Peppers and Onions

Grilled Bread Salad with Sweet Peppers and Onions

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Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.


  • ¼ small loaf country-style bread (about 6 oz.), crust removed, bread torn into large pieces
  • 6 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 large red bell peppers, halved, ribs and seeds removed
  • 2 small red onions, peeled, quartered, with some root attached
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • ½ teaspoon paprika, preferably smoked
  • 2 tablespoons coarsely chopped fresh chives, plus more for serving

Recipe Preparation

  • Prepare grill for medium-high heat. Toss bread with 2 Tbsp. oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 Tbsp. oil; season with salt and pepper.

  • Grill bread, turning occasionally, until golden brown, 8–10 minutes. Transfer to a plate.

  • Grill vegetables, turning often, until very tender and charred in spots, 8–10 minutes for peppers and 10–12 minutes for onions; transfer to a cutting board.

  • Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1½” strips.

  • Add peppers, grilled bread, 2 Tbsp. chives, and remaining 2 Tbsp. oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

Nutritional Content

Calories (kcal) 302 Fat (g) 21 Sodium (mg) 188 Carbohydrates (g) 25 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 3 Saturated Fat (g) 2 Cholesterol (mg) 0Reviews Section

Grilled Panzanella Salad (Bread Salad)

Made with crunchy bread and fresh vegetables, Grilled Panzanella Salad is a delicious vegetarian recipe for a summer evening. This version features grilled bell peppers and onions, tomatoes, fresh basil, mozzarella, and a shallot red wine vinaigrette.

This post may contain affiliate links. For more information, see my affiliate disclosure.

One of my favorite activities of summer 2020 has been grilling. Cooking and enjoying a meal al fresco really becomes much more glamorous when you&rsquore working from home and inside your house all day&hellipeveryday! Don&rsquot you agree?!

My renewed interest in grilling has also inspired me to get more creative as a cook. I kicked off the season with Grilled Stuffed Mushrooms with Caprese Salad, and now I&rsquom rounding it out with a similar, Italian-inspired recipe.

If you aren&rsquot familiar with panzanella, it&rsquos a salad that&rsquos traditionally made with bread, fresh vegetables like peppers, cucumbers, and tomatoes, herbs, and mozzarella. I first had this delicious creation several years ago, but I didn&rsquot realize how perfect it would be for the Veg World until this summer!

I think you will love the combination of charred veggies combined with crunchy bread, cheese, and a flavorful red wine dressing in this Grilled Panzanella Salad. It&rsquos a light and simple meal that&rsquos ideal for an August evening.

Recipe Summary

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 ½ cloves garlic, sliced
  • 1 tablespoon balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon chopped fresh basil
  • ½ teaspoon chopped fresh parsley
  • salt and pepper to taste

Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.

Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.

Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

To make a grill basket with tin foil, take one large piece of tin foil. Fold it in half and then fold up 1-inch on all sides to make the edges. Use a fork to poke holes in the bottom of the tin foil to create vents. Place the vegetables on the tin foil and place directly on the grill grates.

You can also grill the vegetables directly on the grill if desired. Cut the onions in large round slices to prevent them from falling through the grates.

Pair this versatile side dish with a variety of meals. We love serving this easy grilled side dish with some of our favorite recipes.

  • 2 large bell peppers, seeded and quartered
  • 2 large red onions, cut into wedges
  • 3 cloves garlic, grated, divided
  • 1 teaspoon ground fennel seed
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound sweet or hot Italian sausage links
  • 1 bunch scallions, trimmed
  • ¼ cup chopped fresh parsley, plus more for garnish
  • 1 tablespoon chopped fresh tarragon, plus more for garnish
  • 1 tablespoon red-wine vinegar
  • Pinch of salt

Preheat grill to medium-high.

Toss peppers, onions, half the garlic and fennel seed with 1 tablespoon oil in a large bowl.

Oil the grill rack. Grill the peppers and onions, sausage and scallions, turning occasionally, until the vegetables are tender and slightly charred and an instant-read thermometer inserted in the sausage registers 165°F, about 4 minutes for the scallions, 8 minutes for the sausage and 10 to 12 minutes for the peppers and onions. Transfer to a clean cutting board. Slice the vegetables and sausage into 2-inch pieces.

Whisk the remaining 1 tablespoon oil and garlic with parsley, tarragon, vinegar and salt in a medium bowl. Add the vegetables and toss to coat. Serve the vegetables with the sausage, topped with more parsley and tarragon, if desired.


Thanks to Greensbury Market for the chicken that inspired this recipe


  • 1 lb. boneless chicken breasts
  • 2-3 slices of naan bread
  • 2 tbsp of mayonnaise or plain Greek yogurt
  • ½ small red onion, chopped
  • 2 green onions, chopped
  • ½ small red and green bell pepper or 2 whole mini red and green sweet peppers, chopped
  • ⅓ cup chopped fresh celery
  • Spring mix or other tender salad greens
  • Ground black pepper
  • Coarse salt


Set the EGG for direct cooking without the convEGGtor at 250°F/121°C with a cast iron cooking grid.

Season the chicken breasts with green curry rub, brush lightly with olive oil. Place directly on the cast iron grid and smoke for 45 minutes or until internal temperature reaches 165°F. Remove from the EGG and let rest. Brush naan bread with olive oil and grill.

Cut the smoked chicken breasts into bite-size pieces and mix with the mayonnaise or Greek yogurt, red onion, green onions, red and green bell peppers, celery, salt and pepper. Combine the mixture well and serve over mixed greens. Salt and pepper to taste.

Homemade Green Curry Rub Ingredients

  • Coarse salt to taste
  • 1 tsp ground coriander seeds
  • 1½ tsp cumin
  • 1 tbsp course black pepper
  • ½ tsp ground ginger
  • 1 tbsp dried basil
  • 1 tbsp garlic powder
  • 1 tbsp dried lime zest
  • 1 tsp ground turmeric
  • 1 tsp – or to taste, hot red chilis, crushed red pepper flakes cayenne or Thai bird chili powder
  • Olive oil to brush onto chicken

Homemade Green Curry Rub Instructions

For the green curry rub, mix all ingredients together in a small bowl. You can make this as spicy as you wish by adding more chili powder and or crushed red pepper flakes.

Grilled Sweet Peppers & Onions

Grilling vegetables such as peppers and onions caramelizes the natural sugars bringing out the best flavor.

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 15 mins


3 Sweet Bell Peppers
2 Medium Onions
4 Tablespoons Olive OIl
Salt & Pepper
2 Garlic Cloves, Peeled & Thinly Sliced
1/4 Cup Coarsely Chopped Fresh Parsley


Fire up your grill and bring the coals to medium high heat.
Core the peppers, discarding the seeds and membranes and cut into quarters lengthwise.
Cut off the ends of the onion, peel, and cut into four slices crosswise.
Use metal skewers, and push them through each slice of onion to secure the onions for the grill.
Grill both the onions and peppers until softened and slightly charred.
Cut the peppers into 1 inch strips and toss in a bowl with the onions, olive oil, salt, pepper, and parsley.
Serve warm or at room temperature.

Today I am sharing my favourite combination of Moroccan grilled foods: beef kebab and grilled tomato and green pepper salad, also known in Morocco as chlada mechouia. And if you don’t have a barbecue, it doesn’t mean you can’t have grilled foods. You can just do like me and use a chargrill pan, because we love grilled foods.

This beef kebab recipe is very simple and easy to prepare, the longer you will let the meat marinate, the softer and tastier the meat will get. The red onions are mainly present in this recipe so that the meat can absorb their taste and juices. It’s one of those recipes that requires just a few ingredients but still comes out packed with flavour.

Chlada mechouia is a salad we make in Morocco as a side dish next to grilled foods and sometimes tagines. It’s made of very simple ingredients (tomatoes, green peppers, olive oil and salt) that once grilled and mixed together create a velvety, flavourful and smoky salad. The best way to enjoy the salad is with crusty bread. My favourite thing to do as soon as the salad is ready, is to dip the bread in the salad, it’s soooo good, I don’t know how to describe it, I think you will have to see for yourself.

I love the combination of these two recipes, I find it very fresh and harmoniously tasty. I recommend enjoying it with bread but couscous and brown rice would also work. Enjoy!

In a large skillet melt butter. Add red and green bell pepper and onion sauté for 3 to 4 minutes, or until the onion is translucent.

Add the fresh or frozen thawed corn kernels, salt, and ground black pepper.

Cook, stirring, for 3 minutes stir in fresh chopped parsley.

Recipe Variations

  • Add a tablespoon or two of jalapeno pepper or another hot chile pepper to the skillet with the onion and bell peppers.
  • Replace about half of the bell pepper with mild chile pepper, such as Anaheim.
  • Try this skillet-fried corn recipe.

Fiona Beckett’s drink recommendations

These days, barbecues are less about the meat and more about the salads and sides. So take your cue from the style and origin of whatever you’re serving. With bright Asian flavours such as Yotam’s cucumber and cabbage dishes, I’d go for an Australian or German riesling, such as Wageck Fundament Green Label Riesling 2016 (£10.50 Oddbins 12% abv), from the Pfalz. Salsa verde points to a crisp Italian white such as Morrisons The Best Verdicchio 2016 (£6.25 13% abv), which would also do duty for the onions with feta yoghurt, although with that I’d be tempted by a Greek assyrtiko such as the 2015/16 Hatzidakis Assyrtiko from Santorini (£13.99 Waitrose 13.5% abv).

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Watch the video: Πιπεριές Φλωρίνης ψητές στο φούρνο σαλάτα (May 2022).


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