{"id":4785,"date":"2023-11-17T12:41:52","date_gmt":"2023-11-17T02:41:52","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=4785"},"modified":"2023-11-17T12:41:52","modified_gmt":"2023-11-17T02:41:52","slug":"panzanella","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/panzanella\/","title":{"rendered":"Panzanella"},"content":{"rendered":"
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Ingredients<\/h4>\n
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    • 4 garlic cloves, crushed<\/li>\n
    • \u00bd cup Pendleton Olive Estate Extra Virgin Olive Oil<\/li>\n
    • 1 Brasserie Bread Sourdough Loaf, cut into 3cm pieces<\/li>\n
    • 600g cherry tomatoes medley mix<\/li>\n
    • 330g jar roasted red capsicum, drained and chopped<\/li>\n
    • 1 small red onion, thinly sliced<\/li>\n
    • 1 continental cucumber, chopped<\/li>\n
    • 1 cup kalamata olives, pitted<\/li>\n
    • \u00bc cup capers<\/li>\n
    • 3 tbsp red wine vinegar<\/li>\n
    • \u00be cup basil leaves, torn<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t
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      Serves:<\/strong> 6
      \nPreparation Time:<\/strong> 20 minutes
      \nDifficulty:<\/strong> A little effort required
      \nAttributes:<\/strong> Vegan, Gluten-Free<\/p>\n

      Method:<\/h4>\n
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      1. Preheat BBQ to a medium heat. Place 3 garlic cloves and 1 tbsp oil in a bowl and stir to combine, toss through the bread to coat. Cook the bread, turning often, for 5 mins until toasted. Set aside.<\/li>\n
      2. Place the tomatoes, capsicum, onion, cucumber, olives, capers and bread in a bowl and season. Whisk vinegar together with remaining oil and garlic and pour over. Scatter basil and serve.<\/li>\n<\/ol>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n