Roasted pepper panzanella from Six Seasons: A New Way with Vegetables (page 244) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • WaterPenny on April 09, 2025

    What a fun panzanella! We look forward to making this every summer. Use the best ingredients you can find and you can't go wrong.

  • clairetaco on July 29, 2024

    This was about my 3rd time making this. It's always good. This time I added too much bread. I used farmers market peppers so I had a few different colors.

  • Running_with_Wools on August 10, 2022

    I really loved this. I used some excellent Red Bicycle Bread, and three red peppers. My only (very minor) complaint, is that there is raw garlic in the dressing. So it kind of sticks with you. But I still loved it and will enjoy again.

  • sosayi on September 23, 2019

    This was great. I'd been wanting to try it (as I love a traditional panzanella, but my husband is raw tomato averse) and it definitely lived up to expectations. I had a non-spicy soppressata on hand that I used, but I'd definitely search out a bit spicier/flavorful one next time (perhaps with fennel?). Peppers needed longer to broil than the recipe called for, perhaps twice as long, but it could be because mine were huge.

  • patioweather on April 24, 2018

    I'm a pepper-skeptic, and even I really enjoyed this. There are few tricks though. REALLY roast the peppers. Our smaller ones were soft enough, but the larger ones were not. Also, when cutting the peppers and tearing the croutons, consider how much you can fit into "one bite". I will cut the peppers much smaller when making again so that I don't have pepper strips trailing off my fork.

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