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Meatless Monday: Smoky Panzanella with Market Vegetables

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

Strolling through the farmers market or the produce aisle these days, you’ll see lots of beautifully colored summer vegetables. The bell peppers are as red as they should be and the sugar snap peas are at their crispy best. Perhaps you pause to admire but instead pick up some salad mix and head home. I love vegetables, but I don’t always know how to use them.

Traditionally composed of bread and tomatoes tossed together in a vinaigrette, panzanella is rustic salad that’s perfect for showcasing seasonal veggies. A recipe is hardly necessary, but I like to use Kelsey Nixon’s Smoky Panzanella as a base. The french bread toasts to golden perfection in the oven while the bell peppers roast to bring out their natural sweetness. Smoked mozzarella adds a new dimension of flavor that’s so good, you’ll be making this salad time and time again. Kelsey uses sugar snap peas and heirloom tomatoes, but feel free to use whatever looks best at the market.

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