Roasted Red Pepper Panzanella Recipe

Name: Roasted Red Pepper Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red or orange bell peppers (about 2 pounds); 8 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 1/2 small red onion, thinly sliced; 2 garlic cloves, finely chopped; 2 tablespoons red wine vinegar; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons fresh oregano and savory leaves, divided; 1/2 loaf country-style bread (about 12 ounces), torn into pieces; 1 ounce thinly sliced spicy salumi (such as soppressata); 4 ounces fresh mozzarella, preferably buffalo, torn into pieces

Servings: persons

4 large red or orange bell peppers (about 2 pounds)
8 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/2 small red onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh oregano and savory leaves, divided
1/2 loaf country-style bread (about 12 ounces), torn into pieces
1 ounce thinly sliced spicy salumi (such as soppressata)
4 ounces fresh mozzarella, preferably buffalo, torn into pieces

1
["Preheat broiler. Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400u00b0F.", "Peel and seed peppers; cut into 2"" strips.", "Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside.", "Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let croutons cool. Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining 1 tablespoon herbs.", "DO AHEAD:"]

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 large red or orange bell peppers (about 2 pounds), 8 tablespoons olive oil, divided, Kosher salt, freshly ground pepper, 1/2 small red onion, thinly sliced, and more.

Yes, Roasted Red Pepper Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper Panzanella

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