The recipe
Panzanella with Red Onions
Easy
3
15–30 minutes
Vegan
- Preparation time
- 15 minutes
- Cooking time
- 10 minutes
Ingredients
- 6 medium red onions, cut crosswise into 1/2-inch-thick rounds
- 3 tablespoons Filippo Berio Extra Virgin Olive Oil
- 2 tablespoons Filippo Berio Balsamic Vinegar
- 2 tablespoons chopped fresh parsley leaves
- Coarse salt and ground pepper for seasoning
Cooked With
Olive Oil
Filippo Berio’s classic, beautifully balanced Extra Virgin Olive Oil. Made
from the first cold pressing of the olives, it’s perfect for sauces,
marinades, drizzling and dipping.
Method
Heat broiler and place rack in top position. On a rimmed baking sheet, place red onions in a single layer and drizzle with olive oil, then turn over and coat again with oil. Season with salt and pepper.
Broil onions until lightly charred, 4 minutes then flip over and brush with balsamic vinegar. Broil again until lightly charred, another 4 minutes.
To serve, transfer onions to a platter and sprinkle with parsley. Serve warm or at room temperature.
