Vegetable Panzanella
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




10 slc Stale, crusty white bread
Extra virgin olive oil
Salt and pepper
4 Ripe tomatoes
1 small Cucumber
1 Red onion
1 stk celery
1 Carrot
1 lrg Bunch basil
2 tablespoons Red wine vinegar

Preparation

1 Heat the oven to maximum. Trim the dark crusts from the bread and lay the slices on a baking sheet. Sprinkle lightly with oil and salt. Bake for about 10 minutes or until golden brown. cool until the bread can be handled, then crush to give coarse crumbs. Dice the tomatoes roughly. Peel and dice the cucumber, cutting into smaller pieced than the tomato. Peel and dice the onion, celery and carrot to be t 2 Place all the prepared vegetables in a very large bowl. Pick the leaves from the basil stems and tear them into pieces, adding to the bowl. Season lightly and stir in the vinegar. Now add the breadcrumbs and thoroughly toss the mixture together. Chill for 2 hours. Pour on about 2 to 3 tablespoons olive oil (or to taste), then toss again and serve in soup plates. 3 Cacciata,perched on a hillside overlooking the city of Orvieto. Tel. 011 44