Enjoy this healthy panzanella, then check out our classic panzanella, roast vegetable salad, roast pumpkin salad and more vegetarian salad recipes.


  • 1 red pepper, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 1 aubergine, trimmed and cut into 2.5cm chunks
  • 2 long shallots, peeled and cut into slim wedges
  • 180g wholegrain bread, torn into small chunks
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp runny honey
  • 15g basil leaves, torn


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the peppers, aubergine, shallots and bread into a large baking tray. Drizzle with 1 tbsp of the oil and season. Using your hands, toss everything together on the tray. Roast for 40 minutes, tossing halfway, until the vegetables are tender and golden on the edges, and the bread is golden and crisp.

  • STEP 2

    Meanwhile, put the vinegar, mustard and honey in a bowl and whisk together. Slowly drizzle in the remaining oil and continue to whisk until emulsified. Season.

  • STEP 3

    Let the roasted veg and bread cool slightly in the tray and then drizzle over the dressing. Toss together with the basil and serve immediately.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating