Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 baby tomatoes on vine
  • 1 red onion
  • 1 yellow bell pepper
  • 1 small courgette
  • 2 cloves of garlic minced
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • Olive oil
  • Herbs such basil leaves, parsley or mint
  • For the croutons:
  • ½ rustic or sourdough loaf or ciabatta
  • 2 tsp dried mixed herbs
  • 2 Tbsp olive oil
  • Pinch of chilli flakes optional

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. Put the tray in the oven and bake for 15 minutes or so, until the veggies are soft and tomatoes are bursting.
  4. 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.
  5. Take the roasted veggies out of the oven, remove the vine, then toss the veggies with the croutons.
  6. Serve with fresh herbs scattered on top. Season to taste.