Roasted Red Pepper Panzanella Recipes

PANZANELLA

Panzanella image

Provided by Giada De Laurentiis

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to3 days old
2 tablespoons plus 2/3 cup extra-virgin olive oil
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

Steps:

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
Garnish with the basil sprigs and serve.

ROASTED RED PEPPER PANZANELLA

Roasted Red Pepper Panzanella image

Provided by Joshua McFadden

Categories Salad Roast Picnic Lunch Mozzarella Bell Pepper Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

4 large red or orange bell peppers (about 2 pounds)
8 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/2 small red onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh oregano and savory leaves, divided
1/2 loaf country-style bread (about 12 ounces), torn into pieces
1 ounce thinly sliced spicy salumi (such as soppressata)
4 ounces fresh mozzarella, preferably buffalo, torn into pieces

Steps:

Preheat broiler. Toss bell peppers and 2 tablespoons 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, 1 tablespoon herbs, and 4 tablespoons oil; set aside.
Toss bread and remaining 2 tablespoons 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 1 tablespoon herbs.
DO AHEAD: Peppers and croutons can be prepared 1 day ahead. Cover peppers; chill. Store croutons airtight at room temperature.

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