Tuesday, September 30, 2014

#10DaysofTailgate: Grilled Clash of the Seasons Panzanella


On this final day of #10DaysofTailgate, I decided to do a double-post to squeeze in just one more recipe with a thank you for another sponsor Mr. Bar-B-Q*. I was trying to create a good recipe to highlight their stainless steel mesh grill skillet...and I finally did it. Eureka!

Dear readers, enter the giveaway (below) to see if you can win a grill skillet, a grill cover with the collegiate team logo of your choosing, and a propane tank refill.

Panzanella is a Tuscan salad that I normally make during the summertime, showcasing sweet tomatoes from friends' gardens and our High Ground Organics CSA. I had seen 'grilled panzanella' on a menu somewhere and decided to create my own version with some late summer tomatoes and early autumn oyster mushrooms. Hence the 'clash of the seasons.' Summer produce collides with Autumn. The grill skillet allowed me to toast the bread cubes over a grill and add some amazing smoky flavor without mangling my bread cubes on skewers or losing them between the grill slats.


Ingredients 
  • 5 C cubed bread (I used a sourdough loaf)
  • 5 shallots, peeled and quartered lengthwise
  • 3 T fresh parsley, chopped
  • olive oil
  • freshly ground salt
  • 2 C oyster mushrooms
  • 1/2 C asparagus, chopped into 1/2" pieces
  • white balsamic vinegar
  • 1 C wild arugula leaves
  • 2 C tomatoes, cubed
Procedure
Preheat your grill.

In a large mixing bowl, toss the bread cubes, shallots, and parsley with salt and olive oil. In another mixing bowl, toss the oyster mushrooms and asparagus with salt and olive oil.

In your grill pan or skillet, grill the bread till it's nicely toasted. Remove the bread to a mixing bowl.


Spoon the mushrooms and asparagus into the skillet and grill till slightly softened. Spoon that mixture into the same bowl as the bread. Add in the tomatoes and arugula. toss to coat with a drizzle of olive oil and white balsamic vinegar. Serve immediately.


Here's what the rest of the team brought to the table...

Starters
Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen
Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy
El Diablo Spicy Wood Smoked Pork Butt by CafeTerraBlog
Grilled Lemongrass Lamb by Culinary Adventures with Camilla

Sides
Grilled Clash of the Seasons Panzanella by Culinary Adventures with Camilla

Sweets
Boston Lager Cupcakes by Sew You Think You Can Cook

Thanks, again, Mr. Bar-B-Q*- just one of the #10DaysofTailgate sponsors - for items used in this recipe.



*Full Disclosure: I received 1 complimentary stainless steel mesh grilling skillet for participating in #10DaysofTailgate. Feel free to use whatever grill basket or skillet  you have on-hand. All comments are 100 % accurate and 100% my own.

3 comments:

  1. Looks delicious Camilla. I love panzanella salad

    ReplyDelete
  2. Grilled panzanella plus lemongrass lamb - I want to crash your tailgate party!

    ReplyDelete
  3. This sounds like such a great idea!

    ReplyDelete

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