Summer's Last Gasp-- Vegan Panzanella and Veggies galore!
Warm Bread Salad with Tomatoes
adapted from I Heart NY by Daniel Humm & Will Guidara
1/4 c. olive oil
6 cloves of garlic crushed but left whole
5 c. torn baguette or other yummy bread
1 c. sliced (1/4 inch) red onion
5 c. of roughly chopped heirloom tomatoes
3 tbsp. red wine vinegar
1 bunch of fresh basil torn
1/4 c. capers
1/2 c. oil cured black olives
Salt & ground black pepper
Small basil leaves for garnish
In a large saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the torn bread to the pan and saute until golden brown, 4-5 minutes. Lower the heat to medium-low, add the red onion and saute for 1 minute, and then add 1/2 the tomatoes. Add the vinegar and remove from the heat. Add the basil, capers, olives and remaining tomatoes and toss to combine. Season with salt and pepper to taste and garnish with basil leaves.
Grilled Summer Veggies (squash and eggplant)
Slice (1/2 inch thick - this is prettier) or cube the veggies (1 inch). Coat a grill pan (or the veggies) with a small amount of oil and put the grill pan over a flame on medium-high heat. Watch them pretty closely. When you peek underneath and see the black char lines at the shade you like, flip the veggies and watch them until they look done - peeking as needed. For the oven roasted veggies - coat the pan with a pretty light layer of oil. Lay the vegetables on the sheet - don't overlap. Brush other side with a light coating of oil- they don't have to be completely coated. Roast at 400 degrees. Check them after 12-15 minutes and flip them when they are starting to brown on the bottom. Check them in 8-10 minutes after the first turn. You can flip them more than once if you want them more brown.
Corn on the Cob