Grilled Panzanella With Italian Sausage And Chicken Recipes

GRILLED PANZANELLA WITH CHICKEN SAUSAGE

Steps:

• Cube your baguette and toss with olive oil and salt and pepper.
• Place in a single layer on a baking sheet and bake at 375° for 5-7 minutes, or until the bread is nicely toasted.
• In a grill pan or frying pan, cook your sliced al fresco peppers for 3-4 minutes or until they start to get crisp around the edges.
• Remove them from the pan and set aside.
• In the same pan, sauté your chopped peppers, onion, and garlic for 3-4 minutes.
• Add your al fresco sausage back to the pan with your veggies and cook for a few more minutes.
• In a separate container, combine 1/4 cup of your olive oil, 1/4 cup of balsamic vinegar, and the juice of 1 lemon. Salt and pepper to taste.
• Combine toasted bread cubes with your sausage mixture, the diced tomatoes, cucumbers, and mozzarella cheese.
• Toss with the dressing and let sit for 10 minutes to soak up all the flavors.

GRILLED PANZANELLA

Steps:

• Prepare a charcoal grill with hot coals. 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, basil and capers 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.

PANZANELLA WITH GRILLED CHICKEN

Steps:

• To make the chicken, combine the lemon juice, olive oil, garlic and pepper in a large, shallow dish. Add the chicken and coat on both sides. Marinate in the refrigerator at least 2 hours.
• To make the salad, toss the bread with just enough water to moisten it completely. Let stand for 10 minutes. Squeeze out the excess water and place in a bowl. Toss with the tomatoes, onion, garlic, parsley and rosemary. Mix in the olive oil, vinegar, salt and pepper. Store in the refrigerator for 1 hour.
• Start a charcoal grill. Grill the chicken until just cooked through, about 3 to 4 minutes per side. Season with salt and pepper to taste. Slice the chicken on the diagonal into thin strips.
• Divide the salad among 6 plates. Fan the chicken over the salad and garnish with the basil. Serve immediately.