This summer panzanella is perfect dish for the summertime! Plays in the colors of the rainbow, with fresh veggies and toasted bread, chickpeas with Italian vinaigrette. For the bread you can use sourdough or chiabatta, the best is if it’s 1-2 days old. I used gluten free toast chiabatta this time. For a little extra flavor you can sprinkle melted vegan butter over them before you toss them in the oven.
Ingredients:
- 1 small loaf of ciabatta or sourdough bread, cut into cubes
- 4 tbs vegan butter
- 1 can of chickpeas, drained and rinsed
- 1 small cucumber, thinly sliced
- 2 handful cherry tomatoes, halved
- 1 small green or red cherry tomatoes, halved
- 1 tbs thinly sliced fresh basil leaves
- 5 tbs extra-virgin olive oil
- 2 tbs red wine vinegar
- 1 clove garlic, finely minced
- 1 ts dried oregano
- salt, pepper
Pre-heat the oven to 150 Celsius.
Spread the bread out on a large baking sheet that is covered with parchment paper.
Then drizzle it evenly with the melted butter, and toss until all sides of the bread are evenly coated.
Bake for 15-20 minutes, turning once, until the bread is crispy and golden.
When done, set aside.
Meanwhile, as the bread is baking, prep the vinaigrette: whisk together the olive oil, red wine vinegar, garlic, oregano and season with salt and pepper.
Slice up all the vegetables, place them in a large bowl and drizzle with the vinaigrette and toss well together.
You can even garnish with vegan cheese or add chili for a little spicy taste.
