From the lovely Francesca in the office I have learned that there are different kinds of panzanella in Italy. Her grandmother made it out of stale bread. You make the bread a little wet, rub some oval shaped tomatoes over it plus some oil, pepper & salt. She also made it very clear that you do leave the skin of the tomatoes on the bread too. For her it brings back good memories of long hot summer days.

This tray baked panzanella is a Donna Hay recipe. Possibly a own interpreted version. Nevertheless it is full of good stuff and does taste very nice. -enjoy-

INGREDIENTS (serves 4)

2 yellow capsicum (pepper), seeds removed and sliced
500g vine-ripened cherry tomatoes
4 slices sourdough bread, torn
¾ cup (135g) mixed olives
1 medium zucchini (courgette), chopped
¼ cup (60ml) extra virgin olive oil
cracked black pepper
2 tablespoons red wine vinegar
baby kale leaves, to serve

METHOD

Preheat oven to 220°C (425°F). Place the capsicum, tomatoes, bread, olives, zucchini and 2 tablespoons of the oil in a large oven tray. Sprinkle with pepper and toss to combine. Cook for 25 minutes, turning halfway, or until golden and crisp.
Place the vinegar and remaining oil in a small bowl and whisk to combine. Serve the panzanella salad with kale leaves and drizzle with the red wine vinegar dressing to serve.