Broiled Basalmic Panzanella with Zucchini and Onions

A super old baguette,

A super idea for a meal,

A super excited girl…

Sounds like a recipe for my first ever IMBB event: “Give Us This Day Yesterday’s Bread” – !!! This weekend’s IMBB blogging event is graciously hosted by Derrick at An Obsession With Food, and highlights good uses for old bread.

It is a common predicament in our home to end up with the last quarter of some great baguette going stale, and one can only make so many croutons before even those begin going stale from want of use! I was so excited to find out about this event because I (surprise!) happened to have some old old multi-grain baguette pieces that I did not want to waste. In order to participate in this event, I had to come up with something more creative than my lonesome crouton standby, and VOILA!!! Inspiration struck. (ow.)

I give you:

Broiled Basalmic Panzanella with Zucchini and Onions

Panzanella is traditionally a fresh salad of tomatoes, fresh herbs and old bread torn into pieces. My variation offers summer vegetables marinated in basalmic vinegar and olive oil-soaked bread crumbs, broiled to perfection!!!! Here is how you can make this SIMPLE and AWESOME dish:

2 zucchini, cut into about 2 inch pieces
1/2 red bell, cut into about 2 inch pieces
1/2 sweet onion (I know some good ones!), cut into about 2 inch pieces
2 cloves garlic, pressed
Basalmic vinegar
Olive oil
coarse salt
freshly ground black pepper
red pepper flakes

1/2 loaf old bread, torn into about 2 inch pieces

Toss zukes, bell pepper, onions and garlic in about 3 tablespoons (or more!) Basalmic vinegar, enough olive oil to coat, freshly ground pepper, coarse salt and a dash of red pepper flakes to taste. Cover tightly and marinate for at least 20 minutes, and up to several hours or overnight. Meanwhile, tear about half a loaf’s worth of old bread into the same size pieces as your vegetables. Right before broiling, toss in enough olive oil to coat, with a little coarse salt.

Turn broiler on to Low Heat, and adjust rack to lower middle half of the oven.

Toss bread pieces with vegetables and turn onto a large stone. Broil for about 20 minutes, stirring occasionally, until vegetables are golden but still firm.

We enjoyed this over whole wheat penne and summer sausage – YUM!

I hope you enjoy this – and thanks, Derrick for your GREAT theme! Can’t wait to see all the roundups.
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3 thoughts on “Broiled Basalmic Panzanella with Zucchini and Onions

  1. That is indeed a fine take on stale baguette! DucCat, for some odd reason, refuses to go anywhere near a panzanella. I’ll just live vicariously through yours.

  2. i definitely prefer your take on the panzanella over the traditional way, as i’m not fond of raw tomatoes.

    *eyes some old focaccia on the counter*

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