summer roasted panzanella w/ artichokes

hello lovelies! we are so lucky to have a really short work week in switzerland, with the national day (1st of august) coming up tomorrow, it’s obviously a good idea to prolong the weekend. starting now, laugh. i’m going abroad for a rustic, mini summer vacation, more details to come. i’ve also prepared a few posts for you, ready to be posted while i’m away, so that you won’t have to miss me.
but before i leave tomorrow (very early in the morning, sleep), here’s the recipe for a sweet and simple italian summer salad: roasted panzanella (bread salad). first version of a panzanella to be found here. a great way to use up any kinds of vegetables, breads and things in your freezer (like these fresh, hand podded sweet peas that i prepared some weeks ago).
summer roasted panzanella with artichokes and basil pesto

ingredients: 
1 stale bread, cut or torn into large cubes
1 cup freshly podded or frozen sweet peas
2 cups cherry tomatoes (in different colors)
1 medium aubergine, cubed
1 red pepper, cubed
1 glass artichokes (in olive oil), halved
handful black olives (ideally pitted)
3 garlic cloves, minced
1 rosemary sprig, needles minced
olive oil
salt, pepper
for the basil pesto (serves as a dressing):
1 cup basil leaves
1 sprig oregano, leaves
1/4 cup olive oil
1 garlic clove
1 lemon zest plus drizzle lemon juice
1 drop of acacia honey
1 drop of sriracha hot sauce or chili paste
salt, pepper
directions:
preheat the oven to 220 degrees. line a large baking sheet with parchment paper. evenly spread the aubergine cubes, pepper cubes, artichoke halves and olives (ideally with enough space in between, not layered on top of each other). drizzle with olive oil, add the garlic cloves, minced rosemary needles and season with salt and pepper. place the tomatoes in a separate oven proof pan, also drizzle with olive oil and season with salt and pepper. roast both, on separate levels, in the oven for 25 to 30 minutes.
in the meantime, blanch the peas in boiling, salted water for 30 seconds. drain and cool in ice water. put aside. heat enough olive oil in a large frying pan, and gently and slowly roast the bread cubes until golden-brown and crispy. 
for the pesto, combine all the ingredients in a food processor and pulse until smooth. season with salt and pepper. 
to assemble, remove the vegetables from the oven. place the roasted bread cubes on a plate, add the aubergines, peppers, artichokes, olives, tomatoes, arrange the sweet peas and drizzle with the basil pesto. if necessary, season with more salt and drizzle with a bit more of olive oil. serve tepid. 
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