Panzanella with Red Peppers
Salads • Italian
Description
Panzanella with red peppers
Ingredients
- Spanish onions 1 head
- Orange Bell Peppers 3 pieces
- Garlic 4 cloves
- Tomatoes 4 pieces
- Olive Oil 8 teaspoons
- Salt to taste
- Ground Black Pepper to taste
- Balsamic Vinegar 1 tablespoon
- French Baguette 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Slice the baguette into thin pieces and place them on a baking sheet. Bake in the oven for 5 minutes until crispy. Let cool slightly and rub with 2 cloves of garlic. Break into small pieces, generously drizzle with olive oil, and return to the oven for 8-10 minutes, stirring occasionally, until golden brown. Cool on the baking sheet.
Step 2
Remove the seeds from the peppers and cut them into small pieces.
Step 3
Heat the skillet and add the remaining olive oil. Add the finely sliced onion and garlic. Sauté for 2 minutes, then add the quartered tomatoes and peppers. Reduce the heat, cover with a lid, and cook for 20 minutes, until all the liquid has evaporated. Transfer to a bowl and let cool to room temperature. Add garlic croutons and serve.
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