November Panzanella

Spread the love

If desired, panzanella can be combined from other baked vegetables: sweet potatoes, celery, carrots, beets, cauliflower, etc. The main ingrediet to present is tomato, as tomatoes produce tons of flavorful liquid which is essential for rehydrating the dried bread.


  • 1 ciabatta
  •  10 oz pumpkin pulp
  • 2 large yellow peppers
  • 300 g cherry tomatoes
  • 100 g mixture of black and green olives (pitted)
  • 2 tbsps capers
  • 2 cloves of garlic
  • 2 basil sprigs
  • Red wine vinegar
  • Olive oil
  •  Salt, black pepper


  1. Break ciabatta into pieces and let it dry for at least 1 hour, preferably 5-7 hours.
  2. Preheat oven to 340 °F (170° C ).
  3. Combine 6 tablespoons of butter with garlic and a pinch of salt. Sprinkle bread with the butter mixture and bake until a little golden.
  4. Cut peppers in half. Cut pumpkin into ½ -1 inch cubes, Sprinkle with the remaining butter mixture. Cover the baking sheet with parchment, spread pumpkin and pepper skin up. Bake for 15 minutes.
  5. Cool and peel peppers, cut into thin strips.
  6. Cut cherry tomatoes into 2-4 pieces. Finely chop leaves of basil.
  7. Crush black and green olives, divide in half. Cpmbine olives with peppers, cherry tomatoes, pumpkin and capers. Season with basil, vinegar, oil, salt and pepper.
  8. Add ciabatta, mix, put aside for 5 minutes and serve.