Roasted Pepper Panzanella

Roasted Pepper Panzanella

Great side dish for steak!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 3 tsp capers
  • salt
  • black pepper
  • oil
  • 3 tsp vinegar
  • 2 tbsp mayonnaise
  • 1 tsp oregano
  • 1 clove garlic
  • 1 bread
  • 1 onion
  • 3 oz shishito pepper
  • 1 poblano pepper
  • Step 1

    Step 1

    Add the vinaigrette, diced baguette, capers, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired.

  • 1 tbsp capers
  • salt
  • black pepper
  • oil
  • Step 2

    In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper.

  • 1 tbsp vinegar
  • 2 tbsp mayonnaise
  • 1 tsp oregano
  • Step 3

    Medium dice the baguette. Roughly chop the roasted vegetables. Transfer to the reserved bowl.

    Step 4

    When cool enough to handle, vigorously rub the cut sides of the toasted baguette with the whole garlic clove; discard the clove.

  • 1 clove garlic
  • Step 5

    Transfer to a cutting board.

    Step 6

    Carefully remove the baguette from the oven and transfer to a cutting board. Return the vegetables to the oven.

    Step 7

    Place in oven.

    Step 8

    Place an oven rack in the center of the oven, then set temperature to 450°F.

    Step 9

    Drizzle the baguette with olive oil and season with salt and pepper.

  • oil
  • salt
  • black pepper
  • Step 10

    Reserving the bowl, transfer to a sheet pan and arrange in an even layer on one side. Place the halved baguette, cut side up, on the other side.

  • 1 bread
  • Step 11

    To the bowl of prepared vegetables, add a drizzle of olive oil; season with salt and pepper. Toss to coat.

  • oil
  • Step 12

    In a large bowl, combine the ingredients.

  • 1 onion
  • 3 oz shishito pepper
  • 1 poblano pepper
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