Summertime Skewers: Veggie Kebab Panzanella

September 9, 2015

We hate to see vegetarians and meat-lovers jockeying for grill space at a backyard barbeque, which is one of the many reasons we love the kebab—no one is stuck with the short end of the skewer. This hearty, scrumptiously seasonal take on a traditional Tuscan panzanella features kebabed veggies and an extra-herbaceous pesto. It’s a dish sure to satisfy the most omnivorous of appetites while highlighting the produce we’ll long for once the weather takes an autumnal turn.

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WHAT YOU’LL NEED
For the pesto:
2 cups basil
½ cup cilantro
handful of tarragon
¼ cup pine nuts, toasted
¼ cup freshly grated parmesan
½ lemon, juiced
13 cup olive oil
Salt and pepper to taste

For the panzanella:
1 loaf rustic bread, sliced
1–2 zucchinis, thickly chopped
1–2 summer squash, thickly chopped
1–2 large red onions, thickly chopped
2–3 red bell peppers, thickly chopped
1 package of cherry tomatoes
¼ cup capers
1 ball fresh mozzarella, diced
1 lemon, zested
salt and pepper to taste
olive oil
¼ cup pine nuts for garnish

HOW TO MAKE IT…

Start by making the pesto. In a food processor, combine basil, cilantro, tarragon, toasted pine nuts, parmesan, lemon juice, olive oil, salt and pepper. Mix until fully combined.

Oil both sides of the sliced bread and season with salt and pepper. Grill on medium heat until fully toasted and set aside.

Combine your chopped veggies and cherry tomatoes in a bowl and toss with just enough olive oil to coat, salt and pepper. Assemble your kebabs and grill over medium heat until char marks are visible on each side. Remove from grill and let cool.

In a salad bowl, tear grilled bread into large chunks. Add mozzarella, capers and the grilled vegetables from your skewers. Toss with pesto, toasted pine nuts and lemon zest until well combined.

See what else we’re skewering, right this way.

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