Summer is certainly flying by, and it seems to be even quicker this year! It is already tomato and eggplant season, and I can already smell the onset of fall in the early mornings. Before fall arrives though, I am trying to utilize loads of new recipes involving late summer's bounty, and more specifically, our garden's bounty.
While perusing through one of my many monthly cooking magazines, bon appetit, I stumbled across Grilled Panzanella and thought it would really be a perfect summer dinner, especially when it gets too hot to really cook at all. As tomatoes are in season, and I had a few extra summer squash hanging around in the crisper, I decided to incorporate these two items along with some basil paste in a lovely salad with some delicious garlic bread.
If you have not read August's bon appetit, I suggest you pick it up soon as it has loads of recipes that incorporate summer veggies and fruits. I have many page flagged down in it, as all of the recipes look very tasty, and more importantly, simple.
How have you been using summer veggies? Any suggestions to try?
adapted from bon appetit, August 2011
1.5 cups fresh basil leaves, divided
2/3c plus 2 Tbsp EVOO, divided
1 large shallot, thinly sliced (I used green onion)
1 small red jalapeno, seeded and finely chopped
2 tsp grated lemon zest
2 Tbsp fresh lemon juice
3 lbs ripe tomatoes, various varieties
1 12oz rustic bread
1 garlic clove, halved
Puree 3/4c basil leaves and 1/3c plus 2 Tbsp oil in blender until smooth. Set a strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible. Discard the solids left in the strainer. Add shallot, chile, lemon zest, and lemon juice to the basil oil. Whisk to blend and season to taste with S&P.
Slice tomatoes into assorted wedges, rounds and cubes. Add to the bowl with the dressing and toss to coat. Let marinate for at least 30 minutes.
Meanwhile, preheat a gas grill to high or if doing inside, your broiler to high. Brush the bread with remaining 1/3c EVOO, season with S&P, and grill/broil until charred ins pots. Rub grilled bread with cut sides of the garlic clove, and then tear into bite sized pieces.
Add bread and remaining 3/4c basil leaves to bowl with the tomato mixture and toss to coat. Season the panzanella to taste with S&P and serve.