Charred Pepper Panzanella
A 30-minute vegetarian recipe for lunch or dinner.
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Ingredients
Main ingredients
- 50 g Focaccia bread
- 1 large Red bell pepper
- 75 g Cherry tomatoes
- 5 g Basil
- 60 g Mozzarella cheese
Seasonings and other
- ½ small Red onion
- 1 tsp Red wine vinegar
- 1 tbsp Olive oil
- 2 g Garlic
- ½ tsp Oregano, dried
Instructions
- Preheat the Oven
Set your oven to the grill setting at 230°C.
- Roast the Peppers
Coat each red bell pepper with olive oil, season with salt, and arrange them on a baking tray. Place the tray on the top shelf of the oven and roast for 15–20 minutes, turning them occasionally until the skins are blackened in spots and begin to blister.
- Toast the Bread
After about 7 minutes of roasting, pull out the tray and add the focaccia (or any sturdy bread) alongside the peppers. Drizzle the bread with oil, season with salt and pepper, and place the tray back in the oven for another 3 minutes. Remove the tray once the bread is lightly toasted.
- Slice the Peppers
Transfer the peppers to a large bowl, and let them sit for a few minutes. Once they’ve cooled slightly, carefully peel away the skin (optional), remove the seeds, and slice the peppers into strips.
- Dress the Salad
In a large bowl, whisk together the red wine vinegar, olive oil, garlic, and oregano. Add the roasted peppers, cherry tomatoes, and red onion, then stir gently to combine. Let everything sit for a moment so the flavors can develop.
- Assemble and Serve
Add the toasted focaccia pieces to the bowl and toss once more. Spoon the panzanella onto a serving plate and scatter chunks of mozzarella and extra basil over the top. Enjoy while it’s still fresh and warm.
