Roasted Red Pepper Panzanella
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat broiler
2
Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper
3
Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes
4
Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes
5
Reduce oven temperature to 400°F
6
Peel and seed peppers; cut into 2" strips
7
Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside
8
Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper
9
Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes
10
Let croutons cool
11
Toss pepper mixture, salumi, and croutons in a large bowl
12
Arrange on a platter with cheese; top with remaining 1 tablespoon herbs
13
DO AHEAD: Peppers and croutons can be prepared 1 day ahead
14
Cover peppers; chill
15
Store croutons airtight at room temperature
16
Preheat broiler
17
Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper
18
Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes
19
Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes
20
Reduce oven temperature to 400°F
21
Peel and seed peppers; cut into 2" strips
22
Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside
23
Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper
24
Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes
25
Let croutons cool
26
Toss pepper mixture, salumi, and croutons in a large bowl
27
Arrange on a platter with cheese; top with remaining 1 tablespoon herbs
28
DO AHEAD: Peppers and croutons can be prepared 1 day ahead
29
Cover peppers; chill
30
Store croutons airtight at room temperature