Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Grilled Panzanella Salad with Bell Peppers, Squash, and Tomatoes
Grilled Panzanella Salad with Bell Peppers, Squash, and Tomatoes
(Insalata di Panzanella alla Griglia con Peperoni, Zucca e Pomodori)
For the Salad:
1 and 1/2 pounds assorted bell peppers (about 3 large), cut into 1 and 1/2-inch wide strips
1 and 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch thick slices
1 medium-size red onion, cut into 1/4-inch thick rounds
One 12 to 14-ounce loaf of good-quality crusty Italian or French bread, some crust trimmed to expose bread, cut crosswise into 1-inch thick slices
Extra-virgin olive oil

For the Dressing:
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon grated lemon peel
1/3 cup extra-virgin olive oil

1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved
1/2 cup chopped fresh Italian parsley
1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)
2 tablespoons drained capers
Prepare the Salad:
Prepare barbecue (medium heat).

Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper.

Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion.

Grill bread until browned and crisp, turning occasionally, about 4 minutes.

Cool slightly.

Rub bread with cut sides of garlic.

Tear bread into 3/4-inch pieces; place in very large bowl.

Cut grilled vegetables into 1-inch pieces; add to bread in bowl.

Prepare the Dressing:
Whisk first 3 ingredients in small bowl to blend.

Gradually whisk in 1/3 cup olive oil.

Season dressing to taste with salt and pepper.

Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss.

Let stand 20 minutes.

Season with salt and pepper. Serves 8.
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