Panzanella

Name: Panzanella
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 x 250g pkts baby red capsicums, stems removed, halved, seeded; 100ml extra virgin olive oil; 8 slices crusty Italian bread, toasted, cooled; 2 Lebanese cucumbers, peeled, coarsely chopped; 1/4 small red onion, thinly sliced; 1/2 cup fresh basil leaves, torn; 2 tbsp red wine vinegar; 1 tbsp water

3.6

(3)

www.taste.com.au

Your recipes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $4.55 /serving

Author : Gemma Luongo

pescatarian vegetarian main vegetarian

Ingredients

Remove All · Remove Spices · Remove Staples

2 x 250 grams pkts baby red capsicums, stems removed, halved, seeded100 milliliters extra virgin olive oil8 slices crusty Italian bread, toasted, cooled2 Lebanese cucumbers, peeled, coarsely chopped1/4 small red onion, thinly sliced1/2 cup fresh basil leaves, torn2 tbsp red wine vinegar1 tbsp water

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat a barbecue grill or chargrill on medium. Place the capsicum and 2 teaspoons of the oil in a bowl. Toss to coat. Cook on grill, turning occasionally, for 12 minutes or until soft and the skins start to wrinkle. Set aside to cool slightly. Coarsely chop.

Step 2

Tear the bread into bite-sized pieces. Place the bread, capsicum, cucumber, onion and basil in a serving bowl.

Step 3

Combine the vinegar and remaining oil in a small bowl. Drizzle over the salad and season with salt and pepper. Drizzle over the water. Toss until well combined.