Early Summer Panzanella With Garlic Scape Pesto Dre

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Early Summer Panzanella With Garlic Scape Pesto Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions