Caramelized Onion, Zucchini and Basil Panzanella
Servings: 4
Ingredients
- zucchini panzanella
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoon kosher salt
- 1 onion, diced
- 4 zucchini, halved and thinly sliced
- 1 garlic clove, rough chopped
- ½ teaspoon red pepper flakes
- 6 basil leaves tied with kitchen twine
- 6 basil leaves, chopped
- 4 cups stale quality bread
- 3 tablespoons balsamic vinaigrette
- freshly grated pecorino, for topping
for the Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- zest and juice of 1 lemon
- 1 garlic clove, finely chopped
- 2 teaspoons dijon mustard
- 2 tablespoons extra-virgin olive oil
Instructions
- In a medium-sized skillet, heat the olive oil over medium heat. Spread alternating layers of onions and salt, like lasagna, in the skillet. Continue this process until there are no more onions or salt. Top with the bundle of tied basil. Stirring occasionally, cook the onions until lightly browned, about 20 minutes.
- Add the zucchini, garlic and the red pepper flakes to the onions. Cook for an additional 20 minutes, stirring occasionally, or until the onions are caramelized. Remove the tied basil.
- Meanwhile, remove the crust from the bread, and cut into bite sized chunks.
- Place the bread, caramelized vegetables, chopped basil and balsamic vinaigrette into a large bowl. Toss to evenly coat. Let the salad rest for 15 minutes and then serve topped with freshly grated pecorino.
For the balsamic vinaigrette
- In a small bowl add the vinegar, lemon zest and juice, garlic and dijon, then whisk to combine.
- Next, add the olive oil; a few drops at a time, whisking constantly.
- Store in an airtight container.
