Roast Tenderstrips Panzanella

Naked Glory

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1 pack Naked Glory Chilled Roast Tenderstrips (or similar)

1 red pepper

100g ciabatta torn into chunks

1 tbsp olive oil

1 clove garlic, crushed

1 small red onion, thinly sliced

150g ripe tomatoes

1tbsp sherry vinegar

½ tbsp capers roughly chopped

½ tbsp black olives pitted

1 tsp oregano

1 bunch basil

Salt and pepper

Looking for a vegan panzanella? You’ll love this Roast Tenderstrips Panzanella recipe.

Serves 2
Prep Time: 10 minutes
Cooking Time: 45 minutes

Preheat oven to 200˚C. Put the whole pepper in a roasting tin and roast for 20 minutes until the skin starts to blacken. Remove from oven and cool. In the same roasting tin, place the bread, drizzle with oil and garlic, and toast for 10 mins.
While bread is toasting, sprinkle the red onion with salt and cover with water for 15 mins. Drain thoroughly.
Roughly chop the tomatoes and put them in a sieve. Sprinkle over plenty of salt and leave over the salad bowl to catch the juices. Peel the cooled pepper and tear into strips.
Chargrill Naked Glory Roast Tenderstrips on a hot grill pan, turning regularly.
Now assemble the salad. Add vinegar, capers, olives and bread. Mix thoroughly and add Naked Glory Roast Tenderstrips, tomatoes, onion and pepper. Enjoy!

Inspired? Discover more of our Italian Vegan Recipes!