Roasted Pepper Panzanella

Author: Misfits Market


Roasted Pepper Panzanella


· 3 large bell peppers (about 2 pounds)· 7 tablespoons olive oil, divided· 1/4 cup thinly sliced onion· 1 clove garlic, minced· 2 tablespoons red wine vinegar· 1/4 teaspoon red pepper flakes· 2 tablespoons basil leaves, roughly tornw· 1/2 loaf (about 6 ounces) sourdough or country-style bread, roughly torn· 1/4 cup thinly sliced soppressata· 4 ounces burrata· Salt and pepper


Step 1Preheat broiler.Step 2Toss bell peppers with 2 tablespoons olive oil and place on a rimmed baking sheet. Season with salt and pepper.Step 3Broil peppers, turning occasionally, until skins are charred in spots and blistered all over, about 10–12 minutes. Transfer peppers to a large bowl, cover with foil, and let sit 15 minutes.Step 4Reduce oven temperature to 400 degrees.Step 5Once cool enough to handle, remove skin and seeds from peppers and discard. Then, cut peppers into 2-inch strips. Add peppers to a large bowl with onion, garlic, vinegar, red pepper flakes, and 3 tablespoons oil. Set aside.Step 6Toss bread with remaining 2 tablespoons olive oil and place on a baking sheet. Season with salt. Bake, tossing occasionally, until golden brown but still soft, about 8–10 minutes. Let cool.Step 7Toss pepper mixture, bread, and soppressata in a large bowl. Arrange on platter with burrata, finish with torn basil leaves, and serve!