A new take on the classic Panzanella - it works so well as a bake. The croutons are crunchy and caramelised. The perfect contrast to the melted mozzarella.
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Serves
3
Aubergines
Red Onions
Bell Peppers
Cherry Tomatoes
Bread
Mozzarella
Balsamic Vinegar
Basil
Olive Oil
Serves
3
Aubergines
Red Onions
Bell Peppers
Cherry Tomatoes
Bread
Mozzarella
Balsamic Vinegar
Basil
Olive Oil
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Step 1.
Preheat your oven to 200°C.
Step 2.
Chop the aubergine and peppers into 2-3cm chunks, slice the red onions in 1cm slices. Pile into the largest roasting tray you have and season well with salt and black pepper. Drizzle over a good glug of olive oil, toss everything together then spread into a single layer. Roast in the oven for 20 minutes.
Step 3.
After 20 minutes, chuck the cherry tomatoes into the pan. Return to the oven for 5 minutes. Meanwhile, tear the bread into large croutons, toss with some olive oil and sea salt.
Step 4.
Scatter the croutons on top and return to the oven for 10-15 minutes, until the vegetables are cooked through and the croutons are crisp.
Step 5.
Toss the basil, balsamic vinegar and some olive oil through the salad and share between plates. Tear the mozzarella and top the salads with.
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