Roasted Pepper Panzanella

It’s the summer of the panzanella. Roasted Pepper Panzanella for you and Roasted Pepper Panzanella for you and Roasted Pepper Panzanella for you! (said in my best Oprah voice!)

Roasted Pepper Panzanella from (@whatsgabycookin)

This one is coming to you straight from the farmers market. I grabbed about 3123098123 too many peppers last weekend when we were at the Portland Farmers Market and now they need to be put to use! I used some of them for crudite boards and some of them went straight onto the grill or into the broiler to make roasted peppers (one of my favorite things ever!)

Roasted Pepper Panzanella from (@whatsgabycookin)

The peppers get soft and their flavor gets even better than when it’s raw. Once they are ready to go, toss them with an easy vinaigrette, some onions, herbs, homemade croutons and a big ball of mozzarella on top. It’s picture perfect!

Roasted Pepper Panzanella

Roasted Pepper Panzanella


  • 2 large orange bell peppers
  • 2 large red bell peppers
  • 8 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • ½ small red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoons fresh oregano
  • 1/4 cup mint leaves
  • 1/2 loaf country-style bread (about 12 ounces), torn into pieces
  • 1 ounce thinly sliced spicy soppressata or salami
  • 4-6 ounces fresh mozzarella, torn into pieces


  1. Preheat broiler. Toss bell peppers and 2 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10–12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400° F.
  2. Peel and seed peppers; cut into 2” strips. Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, oregano, and 4 tablespoons of olive oil and set aside.
  3. Toss bread and remaining 2 tablespoons of olive oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
  4. Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining all the herbs.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe adapted from Six Seasons Cookbook

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  1. What is the yield on this recipe and can I use jarred red and yellow peppers? Thank you. Love your recipes!

  2. This sounds and looks SO incredibly good! I’ve tried many of your recipes and always have been satisfied…they’re just really good! I also always buy way too many peppers and then have to do the same – find a way to use them. I’m so glad that I found your blog – actually through well I love Erin’s recipes also. Keep up the great work – thanks.

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