Single Leaf Vineyards and Winery

                                       7480 Fairplay Road

                                       Somerset, Ca. 95684

                                           530.620.3545

 
                  
                                   Grilled Panzanella*** Salad



Salad:

1 pound Bell Peppers, cut into strips
1 pound zucchini, cut lengthwise into strips
1 medium red onion, cut into rounds
1/2 loaf day old bread, split lengthwise
Extra virgin olive oil

Dressing:

1/4 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon grated lemon peel
1/3 cup extra virgin olive oil
1 pound tomatoes (any selection of different colors), 
cubed, reserve juices
1/2 cup chopped fresh parsley
1/2 cup fresh dill & chives, mixed

To assemble:

Brush bell peppers, squash, onion and bread slices with 
the olive oil.  Place over medium barbeque and grill until
 tender and brown; about 5 minutes per side.  Allow to cool
.  Tear bread into pieces in a large bowl, cut all grilled
 vegetables and also toss into bowl.  For the dressing, whisk
 all ingredients together and season with salt and pepper.
  Add together dressing, tomatoes and juices and remaining herbs.
  Toss together with the grilled vegetables and let "marry" for
 at least 10 minutes before serving. 


***Bread salad, typical Spanish type but the grilled veggies
 give it a different "zip".