Panzanella with Red Peppers

Salads | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Panzanella with red peppers

Ingredients

Spanish onions - 1 head
Orange Bell Peppers - 3 pieces
Garlic - 4 cloves
Tomatoes - 4 pieces
Olive Oil - 8 teaspoons
Salt - to taste
Ground Black Pepper - to taste
Balsamic Vinegar - 1 tablespoon
French Baguette - 1 piece

Step by Step guide

Step 1

Preheat the oven to 392°F. Slice the baguette into thin pieces and place them on a baking sheet. Bake in the oven for 5 minutes until crispy. Let cool slightly and rub with 2 cloves of garlic. Break into small pieces, generously drizzle with olive oil, and return to the oven for 8-10 minutes, stirring occasionally, until golden brown. Cool on the baking sheet.

Step 2

Remove the seeds from the peppers and cut them into small pieces.

Step 3

Heat the skillet and add the remaining olive oil. Add the finely sliced onion and garlic. Sauté for 2 minutes, then add the quartered tomatoes and peppers. Reduce the heat, cover with a lid, and cook for 20 minutes, until all the liquid has evaporated. Transfer to a bowl and let cool to room temperature. Add garlic croutons and serve.