Baked Panzanella

Name: Baked Panzanella
Ingredients: 7 oz cherry tomatoes; 5 oz asparagus spears (you can break these roughly if they are large, or use canned); ½ cup jarred red peppers; ½ cup jarred artichokes; 1 clove garlic, minced (or 1 tsp garlic paste); 6 oz ciabatta bread, torn into chunks; 2 tbsp olive oil; 1 tbsp red wine vinegar; Salt; pepper

genv.org

Panzanella is a Mediterranean salad where the bread soaks up the juices of the fresh vegetables. It’s perfect for a summer’s day but, in our opinion, this baked version improves on perfection!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at genv.org.

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Ingredients

7 oz cherry tomatoes
5 oz asparagus spears (you can break these roughly if they are large, or use canned)
½ cup jarred red peppers
½ cup jarred artichokes
1 clove garlic, minced (or 1 tsp garlic paste)
6 oz ciabatta bread, torn into chunks
2 tbsp olive oil
1 tbsp red wine vinegar
Salt
pepper