Roasted Panzanella

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr

Appears in
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

Full of summer flavours, this roasted vegetable, mozzarella and croûton panzanella is a twist on the classic uncooked Italian salad. Roasting the vegetables gives them a lovely smokiness.


  • 4 tbsp olive oil
  • 2 red peppers, halved and deseeded, each half cut into 3 wedges
  • 2 yellow peppe


  1. Preheat the oven to 200°C/400°F/Gas 6. Put the olive oil in a large bowl and add the peppers, onions, courgettes/zucchini and tomatoes, season with salt and pepper, and turn to coat everything in the oil. Tip the vegetables into two large roasting tins and spread o