Roasted Red Pepper Panzanella

I’m not a glutton, I am an explorer of food. — Erma Bombeck

ImageThis dish is bursting with flavor, luscious, and the perfect way to kiss the last days of Summer goodbye.   Salami, red pepper, mozzarella, and bread…what is not to love?

Toss three red pepper in their full form with 2 tbsp olive oil and salt and pepper.  Broil, turning occasionally.  The secret to roasting the red peppers is to charr the skin until it is black and blistering all over.  This should take 10-12 minutes.

ImageMy smoke alarm went off three times during this process which was awkward….Be warned.

Transfer peppers to a large bowl and cover with plastic wrap.  Now normally I would skip this step because it sounds pointless but it really does help the peppers to soften up and loosen the skins.   Preheat the oven to 400 degrees.

Meanwhile, peel and seed the peppers and cut into small strips.  I found the peels to come off relatively easy but don’t worry if a little bit stays on.  Consider it texture.  Toss the pepper strips with diced red onion, 4tbsp olive oil, red pepper flakes, garlic, and fresh oregano and fresh thyme.  At this point your home will start to smell like Whole Foods…its weird.


Grab a good loaf of bread.  This is great if you have an old crusty loaf hanging around.  I picked up a loaf at whole foods which worked perfectly.  Cut the loaf in half and break it up into small crouton sized pieces onto a baking sheet.  Drizzle with olive oil and sprinkle salt and pepper.  Bake for 10-15 minutes tossing occasionally.  The bread should be crispy and browned on the edges.

ImageSlice up any form of spicy salumi (soppressata, genovese, chorizo). Toss pepper mixture with the bread and let it sit for ten minutes until the bread becomes soft.  It will soak up the dressing of the peppers.  Add the salumi and mozzarella to the peppers and arrange on a platter. ImageIngredients

3 large bell peppers

8 tbsp olive oil

Salt and Pepper

2 Garlic Cloves

2 Tbsp. fresh oregano

2 Tbsp. fresh thyme

1/2 loaf bread

1 oz. spicy salumi

4 oz. fresh mozzarella

This recipe is adapted from Bon Appétit

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