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Roasted Bell Pepper Panzanella

with Marinated Bocconcini

Cooking time

30 minutes

Servings

2 / 4

Calories

536 /serving

If you prefer your salad without too much lettuce, panzanella is the salad for you! This Tuscan salad is made with seasonal vegetables and crispy toasted bread. The one we are presenting today is brimming with beautiful ingredients. Marinated bocconcini cheese, homemade golden croutons and a generous serving of roasted bell peppers seasoned with our phenomenal blend of roasted garlic and red pepper spices. Fresh oregano leaves are all are that’s missing to round out this colourful, textured and tasty salad that is a guaranteed crowd pleaser!

We will send you:

  • 2 Garlic cloves
  • 1 Red onion
  • 1 Orange or red bell pepper
  • 140g Multicoloured baby peppers
  • 1 Curly leaf lettuce
  • 1 Bunch of oregano
  • 30ml Red wine vinegar
  • 100g Bocconcini
  • 1 Ciabatta bouquet
  • 10g Roasted garlic & red pepper spice blend (garlic, salt, sugar, red pepper, powdered vinegar, green pepper, sunflower oil, paprika, turmeric, cayenne pepper)
  • You will need:

    Medium pan
    Sheet pan
    Olive oil
    Salt & pepper
    Total Fat
    25 g
    Saturated Fat
    9 g
    Sodium
    428 mg
    Total Carbs
    60 g
    Sugars
    11 g
    Protein
    19 g
    Fibres
    8 g
    Preparation
    a picture
    Mise en place
    Preheat the oven to 450°F. Core and cut the large bell pepper into 2-inch pieces. Core and halve the mini bell peppers. Mince the garlic. Peel, halve and slice the onion into wedges. Roughly chop the lettuce. Pick the oregano leaves off the stems; roughly chop the leaves. Medium dice the bread. Halve the bocconcini.
    a picture
    Roast the peppers
    On a lined sheet pan, toss the pepper and onion with a drizzle of olive oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until lightly golden and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
    a picture
    Marinate the bocconcini
    While the peppers roast, in a bowl, combine the bocconcini, halve the oregano, ½ or as much of the garlic as you’d like, the vinegar and 3 tbsp of olive oil (double the oil for 4 portions). Season with S&P to taste and mix to thoroughly combine.
    a picture
    Make the croutons
    In a medium pan, heat a drizzle of olive oil on medium-high. Add the bread pieces to the pan in a single layer and season with S&P. Toast, 5 to 7 minutes, stirring often, until golden brown (add more oil if necessary). Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Transfer to a bowl and wipe out the pan.
    a picture
    Finish & serve
    In a bowl, toss the lettuce, roasted pepper and onions, marinated bocconcini, and drizzle with the bocconcini marinating liquid. Add the croutons; season with S&P to taste and toss well to combine. Garnish with the remaining oregano. Bon appétit!