1 zucchini (about 8 oz)
1 yellow squash (about 8 oz)
2 large red bell peppers
1 small red onion
1 (0.75-oz) package fresh basil, coarsely chopped
2 Bakery hoagie rolls
3 teaspoons olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon pepper, divided
3 lb chicken wings
1/2 cup sundried tomato spread (or pesto)
1/2 cup red wine vinegar
1 teaspoon crushed red pepper
Slice zucchini and squash in half lengthwise. Cut bell peppers in half and remove seeds. Cut onion into 1-inch-thick slices. Chop basil. Slice rolls in half lengthwise.
1. Preheat grill (or grill pan) on medium-high. Coat vegetables with 1 teaspoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat rolls with 1 teaspoon oil. Cut chicken wings in half, separating at the joint (if desired). Coat chicken wings with remaining 1 teaspoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper (wash hands).
2. Place chicken on grill; cook 10 minutes. Add vegetables; cook 8–10 minutes, turning occasionally, until vegetables are tender and chicken is 165°F. Grill rolls 2–3 minutes or until toasted.
3. Combine in food processor bowl (or blender): tomato spread, 2 pieces of bell pepper, 2 slices of onion, vinegar, and red pepper; process until smooth. Cut squash, zucchini, rolls, remaining peppers, and remaining onions into 1-inch pieces. Combine vegetables, bread, basil, and 1/2 cup pesto mixture in medium bowl. Serve salad with wings and remaining sauce on the side.
CALORIES (per 1/4 recipe) 670kcal; FAT 35g; SAT FAT 9g; TRANS FAT 0g; CHOL 230mg; SODIUM 1500mg; CARB 43g; FIBER 4g; SUGARS 11g; PROTEIN 45g; CALC 6%; IRON 20%
Grilled Chicken Wings with Vegetable Panzanella | Publix Kitchen | River City Live
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