Roasted red pepper panzanella
 
Prep time
Cook time
Total time
 
Delicious roasted red pepper panzanella with fresh mozzarella is an easy summer side dish and pairs perfectly with steak or grilled chops.
Author:
Recipe type: Side dish
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 2 large, thick slices of country bread
  • 2 Tbsp. olive oil
  • 4 large red peppers
  • 2 small shallots, thinly sliced
  • 1 garlic clove, passed through a garlic press
  • 2 Tbsp. red wine vinegar
  • Pinch crushed red pepper flakes
  • 1 sprig fresh oregano
  • 2 sprigs fresh mint
  • 4 ounces fresh mozzarella
Instructions
  1. To make the croutons, preheat oven to 400F. Tear the bread into large pieces and toss with the olive oil. Season to taste with salt and pepper. Spread on a baking sheet and toast until golden, 10 to 20 minutes. Spread on paper towels to cool and to absorb extra oil. Set aside.
  2. To roast the peppers, slide each pepper onto a metal skewer and roast over a gas flame or on a grill until black all over, turning as needed. Slide it into a brown paper lunch bag and set aside to cool.
  3. Once cool, peel and seed the peppers and slice into strips. Set aside.
  4. Toss the peppers with the shallots, garlic, vinegar, a splash of olive oil, and slat and pepper to taste.
  5. When ready to serve, add the fresh herbs and tear the mozzarella over the top. toss to coat, adding more olive oil as needed. Toss in the croutons and let sit for 10 to 15 minutes before serving to let the flavors combine.
Recipe by white plate blank slate at https://whiteplateblankslate.com/roasted-red-pepper-panzanella/