Description
This panzanella style salad made with grilled peppers and onions is great with grilled chicken, fish or beef!
Ingredients
6 oz approximately of rustic style country bread with crusts removed, torn into large pieces (I used olive bread)
6 T olive oil, divided
Kosher salt and fresh ground pepper
2 large peppers, halved, ribs and seeds removed (I used red and yellow)
2 small red onions, peeled and quartered, with some root attached
3 T Sherry vinegar or red wine vinegar
1/2 t smoked paprika
2 T chopped fresh chives or scallions
Urfa chiles or red pepper flakes sprinkled on top-about 1/2 t
Instructions
Prepare grill for medium-high heat. Toss bread with 2 T oil in a large zip lock. I used garlic olive oil, but it is not necessary. Season with salt and pepper.
Trim root end from onions and separate into layers. Transfer to zip lock with bread, add vinegar and paprika and toss to coat.
Slice peppers and cut into 1 1/2" strips. Add to zip lock with onions and bread. Add remaining 2 T oil and season again with salt, pepper, chives, chilies and more vinegar if needed.
Grill bread, turning occasionally util golden brown. Transfer to a large bowl. Check for seasoning and serve!
Grill veggies, until tender and charred in spots-about 8-10 minutes for peppers and 10-12 for onions. Transfer to a cutting board.
Notes
Thank you Bon Appetit!