Roasted Vegetable Pan Bagna

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Pan Bagna means “bathed bread”—bathed in plenty of olive oil, that is—in Provençal. You see it sold on the streets, everywhere you turn in and around Nice. Pan Bagna is a round loaf, split and piled with tomatoes, olives, sometimes artichokes, olive oil, and anchovies, then weighted down so the flavors combine. This roasted vegetable version works year round. It has just enough olive oil to flavor the mixture. In summer, use the juiciest tomatoes you can find, sliced but not roasted.