One Tray Panzanella bake with Feta & Tomatoes
The one-pot colourful dish that you will mopping up every last drop of. Plus, the clean up is a breeze.
The one-pot colourful dish that you will mopping up every last drop of. Plus, the clean up is a breeze.
Ingredients:
- 180gm Aphrodite Barrel Aged Feta PDO
- ½ loaf of sourdough, cut into large chunks
- 1 red capsicum, deseeded, cut into wedges
- 4 large tomatoes, cut into chunks
- 250g mixed cherry tomatoes
- ¼ cup extra virgin olive oil
- 2 tbsps good quality balsamic vinegar
- 2 tbps baby capers
- ¼ bunch basil, leaves picked, roughly chopped
- ¼ bunch oregano, leaves picked, roughly chopped
Method:
- Preheat oven to 220°C (425°F).
- Place the bread, capsicum and tomatoes on a large baking tray (sheet). Drizzle 2 tablespoons of the oil over, season with salt and pepper and toss well to combine. Crumble the feta into large chunks over the top and cook for 15-20 minutes or until golden and crisp.
- Meanwhile, place the remaining oil and vinegar in a small bowl and whisk to combine.
- Remove the tray from the oven, sprinkle over the capers and herbs and drizzle with the dressing. Set aside for 20-30 minutes for the bread to soak up the juices and serve warm.