Early Summer Panzanella with Garlic Scape Pesto Dressing

April 29, 2019
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  • Prep time 45 minutes
  • Cook time 20 minutes
  • Serves 2 as a main / 4 as a starter
What You'll Need
  • Garlic Scape Pesto
  • 15 Garlic Scapes
  • 4 tablespoons Olive Oil
  • 1 Lemon, zest and juice
  • 1 teaspoon Salt
  • Early Summer Panzanella
  • 5-8 pieces Slightly Stale Bread
  • 2 Bell Peppers (Yellow, Orange, or Red)
  • 1 Seedless cucumber
  • 3 Medium carrots
  • 2 Medium heirloom tomatoes
  • 2 tablespoons Olive Oil
  1. Garlic Scape Pesto
  2. Wash and trim the scapes, eliminating any tough or wilted ends.
  3. Blitz all ingredients together in a blender or food processor.
  1. Early Summer Panzanella
  2. Half and de-seed the bell pepper and brush with scape pesto, set aside.
  3. Brush the slices of slightly stale bread with scape pesto, set aside.
  4. Turn grill on and allow to warm up.
  5. Chop the raw vegetables: Slice the cucumber and carrots into thin crescents; roughly chop the heirloom tomatoes.
  6. Grill the peppers and bread. The peppers will need 8-10 minutes per side and the bread 3-5 minutes per side depending on the heat of your grill.
  7. Allow the peppers and bread to cool enough to handle then roughly chop them.
  8. Toss the raw and the grilled vegetables and bread together and drizzle with 2 tablespoons of scape pesto and 2 tablespoons of olive oil and salt and pepper.

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