Roast Pepper Panzanella

Roast Red Pepper Panzanella

Roast Pepper Panzanella
Yields2 Servings
 1 Red onion, peeled and thinly sliced
 1 tbsp Balsamic Vinegar
 2 Peppers, any colour except green
 2 Thick slices of Italian style bread, preferably stale
 1 Clove garlic, peeled
 120 g mini mozzarella balls
 1 Large bunch basil
 Extra virgin olive oil
1

Add the onion to a small jar or bowl and pour over the balsamic vinegar. Set aside and allow the onions to steep in the vinegar until required.

2

Using a pair of metal tongs place the peppers directly on the flame of a gas hob. Allow to char then turn over until they are charred all over. Transfer carefully to a zip-loc food bag and seal. Then set aside for a few minutes, this will make them easy to peel. You can alternatively do this under a hot grill.

3

Drizzle the bread with a little olive oil and toast on both sides on a hot griddle. Remove to a plate, immediately slice the garlic clove in half and rub each slice of bread all over with the garlic. Cut the bread into large 1" cubes.

4

Remove the peppers from the bag, they should be cool enough to touch. Using a table knife scrape away the skin and chop roughly.

5

Add the pepper, bread pieces, mozzarella, basil leaves, onions and vinegar to a large serving bowl. Drizzle with a little extra virgin olive oil and toss together.

Ingredients

 1 Red onion, peeled and thinly sliced
 1 tbsp Balsamic Vinegar
 2 Peppers, any colour except green
 2 Thick slices of Italian style bread, preferably stale
 1 Clove garlic, peeled
 120 g mini mozzarella balls
 1 Large bunch basil
 Extra virgin olive oil

Directions

1

Add the onion to a small jar or bowl and pour over the balsamic vinegar. Set aside and allow the onions to steep in the vinegar until required.

2

Using a pair of metal tongs place the peppers directly on the flame of a gas hob. Allow to char then turn over until they are charred all over. Transfer carefully to a zip-loc food bag and seal. Then set aside for a few minutes, this will make them easy to peel. You can alternatively do this under a hot grill.

3

Drizzle the bread with a little olive oil and toast on both sides on a hot griddle. Remove to a plate, immediately slice the garlic clove in half and rub each slice of bread all over with the garlic. Cut the bread into large 1" cubes.

4

Remove the peppers from the bag, they should be cool enough to touch. Using a table knife scrape away the skin and chop roughly.

5

Add the pepper, bread pieces, mozzarella, basil leaves, onions and vinegar to a large serving bowl. Drizzle with a little extra virgin olive oil and toss together.

Roast Red Pepper Panzanella

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