Mediterranean-Style Vegetable Panzanella
This lightly-crisped bread salad is tossed with ciabatta, juicy roasted peppers, aubergines and cherry tomatoes. You'll serve it with plenty of lip-smacking vinaigrette, salad and a sprinkling of seeds. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your baking tray and all your ingredients ready, then wash your fruit and veg
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Trim the green stalk[s] off your aubergine[s] and chop into bite-sized pieces
Add the chopped aubergine to a large baking tray (or two!)
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into strips
Add the pepper strips to the baking tray[s]
Crush your garlic by squashing with the side of a knife (leave the skin on!)
Add your cherry tomatoes and crushed garlic to the baking tray[s]
Drizzle everything generously with olive oil and season with a generous pinch of salt and pepper and give everything a really good mix up and put the tray[s] in the oven for an initial 20 min – these are your Mediterranean-style vegetables
Meanwhile, combine your red wine vinegar, with your Dijon mustard (not a mustard fan? Go easy!) and 2 tbsp [3 tbsp] [4 tbsp] olive oil with a pinch of salt and pepper in a small bowl – this is your vinaigrette
Wash your salad, then pat it dry with kitchen paper
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the Mediterranean-style vegetables have been roasting for 20 min, remove the tray[s] from the oven and tear your ciabatta[s] into large pieces over the top and drizzle the torn ciabatta with a little olive oil
Return the tray[s] to the oven for 6-7 min further or until the ciabatta is lightly golden and starting to crisp, then sprinkle over your pine kernel & seed mix and return to the oven for a final 3-4 min or until toasted and lightly golden
Tip: Watch them like a hawk to make sure they don't burn!
Carefully squeeze the roasted garlic out of the skin and discard the skin
To serve, top the salad with the Mediterranean-style vegetables, crispy ciabatta, roasted garlic and toasted pine kernels & seeds – this is your Mediterranean-style vegetable panzanella
Tear your basil leaves all over, drizzle over the vinaigrette and season with a grind of black pepper and dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, peanut, sesame, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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