Community recipe
Roasted Pepper and Butter Bean Panzanella
Warm, smoky peppers and creamy butter beans meet crisp toasted bread, juicy tomatoes, and a punchy basil-Dijon dressing in this hearty take on bread salad.
- Serves
- 4
- Prep
- 15 min
- Cook
- 27 min
- Difficulty
- easy
Get ready
Ingredients
- 2 bell peppers
- 1 red onion
- 2 cans of butter beans, about 15 oz per can, drained and rinsed
- 2 tbsp olive oils
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.25 tsp ground black pepper
- 4 cup crusty bread, torn or cut into 1-inch pieces
- 1 tbsp olive oil
- 2 tomatoes
- 0.25 cup fresh basil leaf, torn
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp dijon mustard
Make it
Instructions
- 01
Prepare the vegetables, beans, and baking sheets
Heat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment. Wash and dry 2 bell peppers; remove their stems and seeds and cut into 1-inch pieces. Peel 1 red onion and cut it into thin wedges. Open 2 cans of butter beans (about 15 oz each), drain in a colander, rinse, and pat dry with a clean towel. On the first baking sheet, toss the peppers and onion with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.25 tsp ground black pepper. Spread in one layer. Roast for 15 minutes, until the edges start to soften and brown. | Why: Drying the beans helps them heat without watering down the salad; an uncrowded pan gives the vegetables browned edges.
- 02
Toast the bread and warm the beans
After the vegetables have roasted for 15 minutes, tear or cut 4 cups crusty bread into roughly 1-inch pieces. Toss the bread and the prepared beans with 1 tbsp olive oil on the second lined baking sheet, spreading them in one layer. Put this sheet in the oven alongside the vegetables and roast both for 12 minutes more, until the bread is crisp and golden, the beans are hot, and the pepper edges are browned. | Why: Adding the bread later lets it crisp without burning while the vegetables finish roasting.
- 03
Mix the fresh tomato dressing while the pans roast
While the pans finish roasting, wash and dry 2 tomatoes and 0.25 cup fresh basil leaves. Core and dice the tomatoes; tear the basil. In a large serving bowl, whisk 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1 tsp Dijon mustard until combined. Fold in the diced tomatoes and any juices, then the basil. | Why: The tomato juices mingle with the sharp dressing to flavor the bread without making it soggy too early.
- 04
Toss, briefly rest, and serve
Remove both baking sheets from the oven once the bread is crisp, the beans are hot, and the peppers are browned. Tip the warm roasted vegetables, beans, and bread into the serving bowl and toss with the tomato dressing. Let stand 5 minutes, just until the bread takes up some dressing but retains crunchy edges. Divide among four plates and serve warm. | Why: A short rest brings the flavors together while preserving a mix of crisp and juicy textures.
