Panzanella (Edit recipe)

glassofweinstein

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Colorful, flavorful, and beautifully balanced, this gluten free panzanella shines on a picnic table!

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

2 Roma Tomato, Large chunks
2 cups Peaches, Sliced
.5 cup fresh Basil, chopped
.25 Red Onion, thinly sliced
.5 cup Extra Virgin Olive Oil
.25 cup Lemon Juice
1 tsp Kosher Salt
.5 tsp Black Pepper
4 cups Gluten Free Brioche Style Rolls (Canyon Bakehouse), (or whichever favorite gluten free bread)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your grill or grill pan. Prepare and chop the fruits and vegetables, and then carefully slice the Canyon Bakehouse Burger Buns into eighths. Add them to a large bowl and toss with half of the olive oil and kosher salt. Place the buns on the grill/grill pan, and toast 2-3 per side until they have beautiful grill marks. Remove and let them cool.
Add the sliced peaches to the grill, and cook 2 minutes per side until they get caramelized. Remove and reserve. To make the vinaigrette, whisk together the remaining quarter cup of olive oil, lemon juice, kosher salt, and pepper.
Gently toss together the grilled Canyon Bakehouse Burger Buns, grilled peaches, tomatoes, basil, red onions, and vinaigrette. Allow the salad to marinade together for several minutes before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	211
Fat:	19 g
Carbohydrates:	10 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	193 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.