Panzanella Salad With Bell Peppers And Eggplant

Name: Panzanella Salad With Bell Peppers And Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds assorted bell peppers, cut in half and seeded; 2 small eggplants (about 1-1/2 pounds), cut lengthwise into 1/4-inch thick slices; 1 medium red onion, cut into 1/4-inch thick rounds; 1 (12 to 14 ounce) loaf firm-textured Italian bread, cut crosswise into 1-inch thick slices; Olive oil; Salt and pepper to taste; 1 pound ripe tomatoes, cored 2 tablespoons red wine vinegar; 1 tablespoon finely grated lemon zest; 1/4 cup fresh lemon juice; 1 garlic clove, minced; 1/3 cup extra virgin olive oil; 3/4 teaspoon dried red pepper flakes; 1/2 cup chopped fresh Italian flat-leaf parsley

Servings: persons

1-1/2 pounds assorted bell peppers, cut in half and seeded
2 small eggplants (about 1-1/2 pounds), cut lengthwise into 1/4-inch thick slices
1 medium red onion, cut into 1/4-inch thick rounds
1 (12 to 14 ounce) loaf firm-textured Italian bread, cut crosswise into 1-inch thick slices
Olive oil
Salt and pepper to taste
1 pound ripe tomatoes, cored 2 tablespoons red wine vinegar
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
1 garlic clove, minced
1/3 cup extra virgin olive oil
3/4 teaspoon dried red pepper flakes
1/2 cup chopped fresh Italian flat-leaf parsley

1
Heat a outdoor grill or an indoor two-burner grill to medium-high heat. Brush bell peppers, eggplant slices and bread slices with olive oil, season with salt and pepper to taste and arrange on the grill in one layer. Grill 4 minutes, turn all the pieces and grill 4 minutes longer or until eggplant is tender and bread is crisp and golden. Transfer to a cutting board and cut peppers into 1-1/2 inch strips, crosswise into 1-1/2 inch pieces, and eggplant and onion into 1-1/2 inch pieces. Cut bread into 3/4-inch pieces. Transfer vegetables and bread to a large serving bowl; set aside.
2
For dressing: Whisk red wine vinegar, lemon zest, lemon juice and garlic in a small bowl to blend. Gradually whisk in 1/3 cup olive oil, and season with dried red pepper flakes, salt and freshly ground black pepper to taste.
3
Working over a bowl to catch the juices, cut the tomatoes into 3/4-inch cubes. Add them and their juices and the dressing to grilled vegetables and bread. Toss and let stand 20 minutes. Toss again just before serving.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 pounds assorted bell peppers, cut in half and seeded, 2 small eggplants (about 1-1/2 pounds), cut lengthwise into 1/4-inch thick slices, 1 medium red onion, cut into 1/4-inch thick rounds, 1 (12 to 14 ounce) loaf firm-textured Italian bread, cut crosswise into 1-inch thick slices, and more.

Yes, Panzanella Salad With Bell Peppers And Eggplant falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!