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Autumn panzanella

Course Vegetarian, Main dish
Cuisine Tuscany
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Giulia


  • 200 g stale Tuscan bread
  • 1 red onion
  • Extra virgin olive oil
  • 1/4 of Delicata squash or butternut squash
  • 1/2 aubergine
  • 1 courgette
  • salt
  • Freshly ground black pepper
  • 1 pinch sumac
  • A few sprigs thyme and wild mint
  • Apple cider vinegar


  • Slice the bread into thick slices and soak them in a bowl of cold water.
  • Slice thinly the onion and sautée for a few minutes in a large pan with a few tablespoons of extra virgin olive oil.
  • Meanwhile, wash and cube the squash, the aubergine and the courgette.
  • 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.
  • Brown for about 20 minutes, until the vegetables are soft and golden.
  • Squeeze the bread and crumble it with your hands in a large bowl.
  • 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.
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