Latin flavors are added to a traditional panzanella. Lots of extra vegetables and whole-grain bread make this healthier. You can keep the seeds in the chile if you want this really spicy.
Recipe courtesy of Food Network Kitchen
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Charred Corn Panzanella
Total:
40 min
Prep:
15 min
Inactive:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Prep:
15 min
Inactive:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool. 

Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together. Set aside. 

Heat the oil in a large skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes. 

Add the bread to the bowl and gently stir together; season with salt. Stir in the cilantro and serve.

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