Panzanella with Red Onions

SERVES: 3

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

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.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.