Roasted vegetables panzanella
Panzanella is normally made with stale bread, however I used fresh sourdough because I like my croutons soft inside, crispy on the outside. This roasted vegetables panzanella is an easy summer dish, perfect for lazy lunches. You can serve it as a main dish, with a crispy salad on the side, or as a side dish with grilled meat or fish. You can add some chilli flakes to the croutons or veggies, if you like a bit of heat.
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the onion and pepper into thin slices, the courgette into small chunks, then scatter them into a baking tray. Put the tomatoes on top, with the vine, and add the minced garlic, oil and balsamic vinegar, then toss well. Season to taste.
- Put the tray in the oven and bake for 15 minutes or so, until the veggies are soft and tomatoes are bursting.
- Meanwhile, cut the bread into chunks, put them on another baking tray, then toss with the oil and the dried herbs. Bake them for 5 minutes or so, shaking them once or twice to brown evenly.
- Take the roasted veggies out of the oven, remove the vine, then toss the veggies with the croutons.
- Serve with fresh herbs scattered on top. Season to taste.