SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Grilled Romaine Panzanella

Makes: 8 servings
Prep 20 mins Grill 2 mins Stand 15 mins
Grilled Romaine Panzanella
Ingredients
  • 1  medium  heart of romaine lettuce, cut in half lengthwise
  • 1/4  of a loaf  ciabatta bread, cut in half horizontally
  • 1 - 2  tablespoons  olive oil
  • 1  cup  grape and/or cherry tomatoes
  • 3  slices  bacon
  • 3  tablespoons  finely chopped red onion
  • 3  tablespoons  red wine vinegar
  • 1/2  teaspoon  honey
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 1/2  cup  torn fresh basil
  • 1/4  cup  shredded white cheddar cheese (1 ounce)
Directions

1. Brush cut sides of lettuce and bread with 1 tablespoon of the oil. Thread tomatoes onto skewers,* leaving 1/4 inch between each tomato. For a charcoal or gas grill, place lettuce and bread, cut sides down, and tomato skewers on the rack of a covered grill directly over medium heat. Grill for 2 to 4 minutes or until light grill marks appear on lettuce and tomatoes and bread is toasted, removing food from grill as it is done. Coarsely chop lettuce and cut bread into 1-inch pieces. Remove tomatoes from skewers.

2. For vinaigrette, in a large skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Cut up bacon; set aside. If necessary, add enough of the remaining 1 tablespoon oil to the reserved drippings to equal 3 tablespoons. Add onion to the reserved drippings; cook until tender, stirring occasionally. Add vinegar, honey, salt, and pepper. Cook about 1 minute more or until reduced slightly, stirring to scrape up crusty browned bits.

3. In a large bowl combine lettuce, bread, tomatoes, bacon, basil, and cheese. Drizzle with vinaigrette; toss gently to coat. Let stand for 15 minutes before serving.

From the Test KitchenTip:
  • This recipe can easily be doubled to serve 14 to 16 people.
*Tip:
  • If using wooden skewers, soak in water for at least 30 minutes; drain before using.
Nutrition Facts (Grilled Romaine Panzanella)
  • Servings Per Recipe 8,
  • cal. (kcal) 135,
  • Fat, total (g) 9,
  • chol. (mg) 13,
  • sat. fat (g) 3,
  • carb. (g) 8,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 1555,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 245,
  • Potassium (mg) 134,
  • calcium (mg) 40,
  • iron (mg) 0,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe