Recetas
Recetas veganas
Ensalada de Pan a la Parrilla con Pimientos Dulces y Cebollas

Ensalada de Pan a la Parrilla con Pimientos Dulces y Cebollas

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant grilled bread salad with sweet peppers and onions is a fantastic vegan dish that brings a sophisticated, smoky edge to summer dining. Inspired by the classic Italian panzanella, this version swaps raw vegetables for charred, skin-on peppers and caramelised red onions. The bread is toasted over the flames until golden and crisp, providing a sturdy base that soaks up the tangy sherry vinegar dressing and savoury juices without losing its satisfying crunch.

Serving as a substantial side or a light main course, this salad is perfect for alfresco lunching or as a creative accompaniment to your favourite barbecue recipes. The addition of smoked paprika adds a subtle depth that complements the sweetness of the charred vegetables, making it a healthy and flavourful choice for any gathering. Finish with plenty of fresh chives for a bright, seasonal garnish.

Ingredients for Grilled Bread Salad with Sweet Peppers and Onions

1/4 small loaf country-style bread (about 170g ), crust removed, bread torn into large pieces
6 cucharadas de aceite de oliva, divididas
Sal kosher
Pimienta recién molida
2 large red peppers, halved, ribs and seeds removed
2 small red onions, peeled, quartered, with some root attached
45ml Sherry vinegar or red winevinegar
1/2 teaspoons paprika, preferably smoked
2 tablespoons coarsely chopped fresh chives, plus more for serving

How to make Grilled Bread Salad with Sweet Peppers and Onions

Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss peppers and onions with 2 tablespoons oil; season with salt and pepper.

Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.

Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.

Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.

Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.