Panzanella is an Italian dish traditionally consisting of leftover bread, tomatoes, onions and herbs dressed with olive oil and vinegar
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 728 |
| Fat | 32g |
| Saturates | 4.8g |
| Protein | 19.5g |
| Carbs | 99.3g |
| Sugars | 18g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Chop the aubergine into bite-sized pieces. Quarter a red onion and the vine tomatoes. Squeeze the liquid from the tomatoes into a bowl and set aside. Slice the top off the head of garlic. Arrange the prepared ingredients in a roasting dish and add the olives. Season with salt and drizzle over 2 tbsp olive oil. Bake until golden for 20-25 minutes.
Tear the bread and place the pieces on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt. Toss to coat. Bake until golden brown on all sides, approx. 12-15 minutes, flipping them halfway through. Set aside to cool.
To make the dressing, finely chop the shallot and a handful of parsley, and mince the garlic. Add to the bowl with the tomato juice. Combine with the sugar, vinegar, 4 tbsp of olive oil and salt.
Slice the red onion and halve the plum tomatoes. Add to a large bowl along with the caponata and toasted bread and toss together. Transfer to a serving platter and drizzle over the dressing.
Scatter over some fresh parsley and serve immediately.
