Smoky Panzanella with Market Vegetables

TOTAL TIME: 37 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 12 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 400 degrees F.

In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn!

Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.

Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in). Toss the salad with the vinaigrette and add the torn basil leaves. Let stand for 10 minutes before serving to allow the flavors to develop.

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  • on September 21, 2013

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    This is an excellent recipe. I can't believe there are only 4 reviews! It's really pretty simple and quite easy. The flavors are amazing and it keeps for leftovers much better than one might expect. Love this recipe!

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  • on October 29, 2012

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    Delicious! Summer winter spring or fall. Everyone in my family loved it and enjoyed it. I will definitely make it again. Easy and simple and tasty! Enjoy! Thanks Kelsey!

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  • on August 30, 2012

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    This was my first Panzanella. I had some left over grilled chicken which I added. I didn't have enough cherry tomatoes so I just used some regular ones from the garden. I also served it on a bed of spinach. We had had a friend over for it. I had warned him I had never made the recipe before so I didn't guarantee anything. After the meal, my husband said, "As dad would say it is a keeper & good enough for company." It is a good dish for using up some of our summer bounty and for serving when you need a vegetarian dish.

    Kelsy said this recipe can be adapted to any veggies that are in season or with other breads or cheeses (make up your own combinations!. Showing an adaption during the program. I which she had included that at the end of the recipe.

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