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Roasted Pepper Panzanella

  • Author: Misfits Market


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


  • Preheat broiler.
  • Toss bell peppers with 2 tablespoons olive oil and place on a rimmed baking sheet. Season with salt and pepper.
  • Broil 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.
  • Reduce oven temperature to 400 degrees.
  • Once 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.
  • Toss 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.
  • Toss pepper mixture, bread, and soppressata in a large bowl. Arrange on platter with burrata, finish with torn basil leaves, and serve!