Charred Nectarine Prosciutto Panzanella Recipes
CHARRED CORN PANZANELLA
Latin flavors are added to a traditional panzanella. Lots of extra vegetables and whole-grain bread make this healthier. You can keep the seeds in the chile if you want this really spicy.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
- Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together. Set aside.
- Heat the oil in a large skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes.
- Add the bread to the bowl and gently stir together; season with salt. Stir in the cilantro and serve.
Nutrition Facts : Calories 273 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 265 milligrams, Carbohydrate 43 grams, Fiber 7 grams, Protein 9 grams, Sugar 11 grams
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