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VEGETABLE PANZANELLA

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Serves 4

Ready in 20 minutes

  • ½ cucumber

  • 2 Romano peppers

  • 12 cherry tomatoes

  • 6 Echalion (banana) shallots

  • 2 slices of ciabatta/ focaccia

  • 2 garlic cloves, peeled

  • 2 tbsp red wine vinegar

  • 100ml good olive oil

  • 8 basil leaves

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  • Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon. Cut into bite sized chunks about 1cm squares. Cut the peppers into the same sized pieces as the cucumber. Cut the cherry tomatoes in half.

  • Cut the shallots in half-length ways, remove the ‘leaves’ of the shallot, then cut into bite sized pieces of about 1 cm squares.

  • Cut the bread in to bite sized pieces, place on an oven tray with a little olive oil and season with salt and pepper then bake at 200C/400F/Gas 6 for 5-7 minutes or until just toasted then remove.

  • Slice the peeled garlic very, very thinly, place into a bowl and add the vinegar and oil.

  • Place all of the ingredients in to a mixing bowl and mix together well. Check the seasoning and adjust if necessary. Add some finely shredded basil. Then place in to a serving dish.