Autumn panzanella
Recipe type: Main dish, vegetarian
Cuisine: Tuscany
Prep time: 
Cook time: 
Total time: 
Serves: 2
You'll need
  • 200 g stale Tuscan bread
  • 1 red onion
  • Extra virgin olive oil
  • ¼ of Delicata squash or butternut squash
  • ½ aubergine
  • 1 courgette
  • salt
  • Freshly ground black pepper
  • 1 pinch sumac
  • A few sprigs thyme and wild mint
  • Apple cider vinegar
How to make it
  1. Slice the bread into thick slices and soak them in a bowl of cold water.
  2. Slice thinly the onion and sautée for a few minutes in a large pan with a few tablespoons of extra virgin olive oil.
  3. Meanwhile, wash and cube the squash, the aubergine and the courgette.
  4. Add a few sprigs of fresh herbs, I love thyme and mint, and season the vegetables with salt, freshly ground black pepper and a pinch of sumac.
  5. Brown for about 20 minutes, until the vegetables are soft and golden.
  6. Squeeze the bread and crumble it with your hands in a large bowl.
  7. Spoon the vegetables over the bread crumbs, season with good extra virgin olive oil, a good drizzle of apple cider vinegar, a pinch of salt and freshly ground black pepper. Mix the vegetables with your hands to evenly distribute the dressing and let in the refrigerator for a few hours before eating.
Recipe by Juls' Kitchen at