Smoky Panzanella With Market Vegetables Recipe

Name: Smoky Panzanella With Market Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf French bread, cut into 1-inch cubes (about 6 cups); extra-virgin olive oil; kosher salt and freshly cracked black pepper; 1 yellow bell pepper, seeded and cut into 1-inch dice; 1 orange bell pepper, seeded and cut into 1-inch dice; 1/4 cup red wine vinegar; 1/2 teaspoon Dijon mustard; 1 garlic clove, grated (or pressed); 1/2 cup olive oil; 8 ounces smoked mozzarella cheese, cut into 1/3-inch dice; 8 ounces sugar snap peas, trimmed and sliced into thirds on the bias; 8 ounces cherry heirloom tomatoes, halved; 1 cup fresh basil leaf, torn

Servings: persons

1 loaf French bread, cut into 1-inch cubes (about 6 cups)
extra-virgin olive oil
kosher salt and freshly cracked black pepper
1 yellow bell pepper, seeded and cut into 1-inch dice
1 orange bell pepper, seeded and cut into 1-inch dice
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, grated (or pressed)
1/2 cup olive oil
8 ounces smoked mozzarella cheese, cut into 1/3-inch dice
8 ounces sugar snap peas, trimmed and sliced into thirds on the bias
8 ounces cherry heirloom tomatoes, halved
1 cup fresh basil leaf, torn

1
Preheat the oven to 400 degrees F.
2
In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn!
3
Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.
4
Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in). Toss the salad with the vinaigrette and add the torn basil leaves. Let stand for 10 minutes before serving to allow the flavors to develop.

723

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 13 ingredients. The key ingredients include: 1 loaf French bread, cut into 1-inch cubes (about 6 cups), extra-virgin olive oil, kosher salt and freshly cracked black pepper, 1 yellow bell pepper, seeded and cut into 1-inch dice, and more.

Yes, Smoky Panzanella With Market Vegetables 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.

Smoky Panzanella With Market Vegetables

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