Sheet Pan Eggplant Panzanella For Two Recipes

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SHEET PAN PANZANELLA WITH FETA AND PEPPERS



Sheet Pan Panzanella with Feta and Peppers image

Here's a twist on the Italian bread salad, panzanella, that's perfect for transitioning your meals from winter to spring. The veggies get roasted on a sheet pan until soft, sweet and slightly charred, then tossed in a bright, tart vinaigrette and showered with fresh cucumbers, basil and briny feta. The warm and cold ingredients offer a nice contrast, and with everything cooked and served on a single sheet pan, cleanup is super easy.

Provided by Priya Krishna

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 cups sourdough bread, torn into bite-size pieces
1 cup cherry tomatoes
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
1 small yellow bell pepper, thinly sliced
3 tablespoons plus 1 1/2 teaspoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 lemon, juiced
1/4 cup kalamata olives, pitted and halved
2 Persian cucumbers or 1/2 English cucumber, diced
2 tablespoons fresh basil leaves, very thinly sliced
2 ounces feta, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the bread, tomatoes, onions and red bell peppers and yellow bell peppers on a sheet pan, drizzle with 3 tablespoons of the olive oil and toss to coat. Season with salt and pepper to taste. Bake until the veggies are shriveled and just start to blister a little, about 20 minutes.
  • Meanwhile, make the dressing. Combine the vinegar, honey, lemon juice, remaining 1 1/2 teaspoons oil and salt and pepper to taste in a jar, cover tightly and shake until emulsified.
  • When the veggies are done, scatter the olives, cucumbers and basil leaves on top. Drizzle with the dressing, top with the feta and serve.

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