Photo by Camille Styles.
It’s no surprise that we’re totally inspired by Camille Styles. So when we saw this week’s Tuesday Tasting recipe for grilled panzanella, we basically sprinted to the kitchen. It’s the ideal summer dinner – refreshing, healthy, and not too mention, it looks amazing on the table. We’ll be dishing it up with something fruity and equally fresh, like this Tiefunbrunner Pinot Grigio from Wine Library, served in these Lenox wine glasses from today’s The Ultimate Wine Bar Boutique, of course.
What you need:
2 red bell peppers, stemmed, seeded, quartered
2 yellow bell peppers, stemmed, seeded, quartered
2 zucchini, trimmed, cut on the diagonal into 1/2″ thick pieces
4 slices crusty white Italian bread
olive oil, salt & pepper
1 english cucumber, peeled and chopped
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved
1/3 cup mint leaves, chopped
1/3 cup basil leaves, chiffonade
1/3 cup olive oil
1/4 cup aged balsamic vinegar
4 oz piece of feta, broken into chunks
1. Heat grill to medium. Brush peppers, zucchini, and bread on both sides with oil. Sprinkle lightly with salt and pepper. Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes. Add bread for the last 3 minutes of cooking, and grill until lightly charred and just crisp, turning often. Transfer to a cutting board and let cool.
2. Meanwhile, combine cucumber, tomatoes, olives, mint and basil in a large bowl. Chop peppers, zucchini into 1/2″ pieces and add to bowl. Tear bread into 1″ pieces and add to bowl.
3. Whisk oil and vinegar together, and season with salt and pepper to taste. Add dressing to salad, toss to gently coat, and add feta.
- By Katie Flynn, Blog Editor
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