Warm Ratatouille panzanella

This is a very delicious blend of flavours. I added a tin of anchovies to this as I love them 🙂 A garnish of sliced fresh red chilli works really well too.

Serves 4
3 x mixed peppers
1 x aubergine
1 x red onion sliced
1 tsp Italian herb seasoning
2 tbsp olive oil
2 tbsp red wine vinegar
1 x 227g midi plum tomatoes, halved
1 x 270g ciabatta loaf torn into large pieces
250g mozzarella
1 x 28g pack of basil, leaves only

Preheat oven to 200°.
Cut the peppers and aubergine into equal chunks. Transfer to large roasting tin, add the onion. Sprinkle with herbs and oil. Season and toss. Roast for 20-25 minutes.
When the veg is cooked, remove from oven, pour over the red wine vinegar and add the tomatoes and torn bread. Mix together and transfer to a large serving bowl.
Tear the mozzarella and basil and add to the bowl. Season, toss together and serve.

1 Comment

  1. Melady says:

    I never thought of making panzanella with roasted veggies, this sounds great! I might skip the anchovies though. There is so much going on I might not miss them. heh

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