Roasted Panzanella

Name: Roasted Panzanella
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves: 4—6
Cuisine: Italian
Ingredients: 2 yellow peppers, halved and deseeded, each half cut into 3 wedges; sea salt and freshly ground black pepper; 2 courgettes/zucchini, cut into 1cm/½in diagonal slices; 5 tbsp extra virgin olive oil; 2 red onions, halved and cut into wedges; 1 loaf day-old ciabatta or other crusty bread, halved lengthways, then halved again crossways; 2 red peppers, halved and deseeded, each half cut into 3 wedges; 200 g /7 oz mozzarella cheese, drained and torn into bite-sized pieces; 1 handful each of basil and oregano leaves; 6 vine-ripened tomatoes, deseeded and quartered; 6 garlic cloves, 2 peeled and 4 unpeeled; 3 tbsp balsamic vinegar; 4 tbsp olive oil

Preparation info

Serves:
4—6

Difficulty
Easy
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.

Ingredients

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

Europe
Italy
Mediterranean
Vegetarian
Summer

Method

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