Roasted Pepper Panzanella
This Roasted Pepper Panzanella is hands down on the best Panzanellas out there! Meat, cheese, bread, peppers... what more could you want!
Servings: 6 people
Ingredients
- 2 large orange bell peppers
- 2 large red bell peppers
- 8 tablespoons olive oil divided
- Kosher salt and freshly ground black pepper
- ½ small red onion thinly sliced
- 2 garlic cloves finely chopped
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1 tablespoons fresh oregano
- 1/4 cup mint leaves
- 1/2 loaf country-style bread about 12 ounces, torn into pieces
- 1 ounce thinly sliced spicy soppressata or salami
- 4-6 ounces fresh mozzarella torn into pieces
Instructions
- Preheat broiler. Toss bell peppers and 2 tablespoons of 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 400° F.
- Peel and seed peppers; cut into 2” strips. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
- Toss bread and remaining 2 tablespoons of olive 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 all the herbs.