adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted veg panzanella
Roasted veg panzanella
0 Likes
Total Time:
10 minutes
Elevate leftover bread with vibrant roasted vegetables for a flavorful twist on classic Panzanella salad.
Ingredients:
  • 3 anchovy fillets from sustainable sources
  • 1 bunch of fresh basil (30g)
  • extra virgin olive oil
  • red wine vinegar
  • 750 g mixed tomatoes (small, large, different colours, whatever you can get)
  • 1 tablespoon baby capers
  • ½ x 270 g stale loaf of ciabatta
  • 1 x 250 g jar of roasted red peppers
  • 6 jarred chargrilled artichokes
Instructions:
  • Peel 1 clove of garlic and crush it into a paste with a pinch of sea salt using a mortar and pestle. Add 3 anchovy fillets, half of the basil leaves from a bunch (30g), and pound until a thick paste forms. Drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Season with black pepper and mix well before transferring to a large serving bowl. Cut 750g of mixed tomatoes into bite-sized pieces, keeping baby tomatoes whole. Add the tomatoes to the bowl along with capers. Tear in half of a stale 270g ciabatta loaf. Roughly chop and add 1 jar (250g) of roasted red peppers and 6 jarred chargrilled artichokes. Toss everything together until coated. Tear the remaining basil leaves over the salad, gently mix, and serve.

Similar Recipes