Roasted veg panzanella

Delicious with grilled fish or chicken

Roasted veg panzanella

Roasted veg panzanella

Serves Serves 4 to 6
Time Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 511 26%
  • Fat 28.9g 41%
  • Saturates 3.9g 20%
  • Sugars 13g 14%
  • Salt 2.9g 48%
  • Protein 8g 16%
  • Carbs 33.2g 13%
  • Fibre 4.2g -
Of an adult's reference intake
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  • 1 clove of garlic
  • 3 anchovy fillets , from sustainable sources
  • 1 bunch of fresh basil , (30g)
  • extra virgin olive oil
  • red wine vinegar
  • 750 g mixed tomatoes , (small, large, different colours, whatever you can get)
  • 1 tablespoon baby capers
  • ½ x 270 g stale loaf of ciabatta
  • 1 x 250 g jar of roasted red peppers
  • 6 jarred chargrilled artichokes
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  1. Peel 1 clove of garlic, then pound to a paste in a pestle and mortar with a pinch of sea salt.
  2. Add 3 anchovy fillets and pick in half the leaves from 1 bunch of basil (30g), then pound again until you have a thick paste.
  3. Drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar, add a pinch of black pepper, then muddle together and tip into a large serving bowl.
  4. Cut 750g of mixed tomatoes into bite-sized chunks, halving or leaving the baby ones whole so it’s all a pleasure to eat. Add them to the bowl with the capers, then tear in ½ a 270g stale loaf of ciabatta.
  5. Drain, roughly chop and add 1 x 250g jar of roasted red peppers and 6 jarred chargrilled artichokes, then toss to coat.
  6. Tear over the remaining basil leaves, gently mix again, then serve.