Roasted Pepper Panzanella

by | Feb 25, 2021 | Main Dishes | 0 comments

The Italians can be very creative with simple ingredients. A little flat bread, some cheese, and vegetables from the garden could describe the beginnings of several popular Italian restaurant foods. Here’s one for panzanella, a dish reminiscent of pizza but with a different result.

Roasted Pepper Panzanella

Recipe by Ann McCormick, Herb 'n CowgirlCourse: MainCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

40

minutes
Cooking time

20

minutes
Total time

1

hour 

This would be a great side dish for grilled or roasted chicken. Note that the first two steps can be done the day before to speed final preparation.

Ingredients

  • 4 red bell peppers

  • 1/2 cup light olive oil, divided

  • 1 teaspoon each ground black pepper and salt

  • 1/2 small red onion or 1 large shallot

  • 2-3 minced garlic cloves

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon red pepper flakes, crushed

  • 1 tablespoon fresh oregano leaves, minced

  • 1 tablespoon fresh basil leaves, minced

  • 12 ounces of bread, torn in pieces

  • 1 ounce salami, thin sliced and cut into strips

  • 4 ounces firm cheese (mozzarella, Monterey Jack), shredded

How to Make It

  • Preheat broiler. Rinse and pat dry. In a plastic bag combine whole bell peppers, 2 tablespoons oil, salt, and black pepper. Shake well to coat and place bell peppers on a broiler-safe tray. Broil, turning occasionally until outer skin is loose and blistered all over, about 10 minutes. Allow to cool before handling.
  • Take bread, torn in bite-sized pieces, on a baking sheet. Season with 2 tablespoons olive oil and salt and pepper to taste. Bake at 400 degrees for about 8-10 minutes, tossing once. Let cool and set aside.
  • Slice roasted bell peppers in half and clean out the inner seeds and membranes. Slice remaining flesh into bite-sized strips about two inches long.
  • Combine pepper pieces in a bowl with onion, garlic, vinegar, red pepper flakes, and minced oregano and basil. Pour in 4 tablespoons olive oil and stir to evenly combine.
  • To serve, add salami slices and cooled croutons and toss well. Spoon into serving dish and sprinkle with shredded cheese.

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