Early Summer Panzanella With Garlic Scape Pesto Dressing Recipe

Name: Early Summer Panzanella With Garlic Scape Pesto Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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
Wash and trim the scapes, eliminating any tough or wilted ends.
2
Blitz all ingredients together in a blender or food processor.
3
Half and de-seed the bell pepper and brush with scape pesto, set aside.
4
Brush the slices of slightly stale bread with scape pesto, set aside.
5
Turn grill on and allow to warm up.
6
Chop the raw vegetables: Slice the cucumber and carrots into thin crescents; roughly chop the heirloom tomatoes.
7
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.
8
Allow the peppers and bread to cool enough to handle then roughly chop them.
9
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.

816

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Garlic Scape Pesto, 15 Garlic Scapes, 4 tablespoons Olive Oil, 1 Lemon, zest and juice, and more.

Yes, Early Summer Panzanella With Garlic Scape Pesto Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Early Summer Panzanella With Garlic Scape Pesto Dressing

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