Recipe courtesy of Priya Krishna

Sheet Pan Panzanella with Feta and Peppers

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
Here’s a twist on the Italian bread salad, panzanella, that’s perfect for transitioning your meals from winter to spring. The veggies get roasted on a sheet pan until soft, sweet and slightly charred, then tossed in a bright, tart vinaigrette and showered with fresh cucumbers, basil and briny feta. The warm and cold ingredients offer a nice contrast, and with everything cooked and served on a single sheet pan, cleanup is super easy.



  1. Preheat the oven to 425 degrees F.
  2. Place the bread, tomatoes, onions and red bell peppers and yellow bell peppers on a sheet pan, drizzle with 3 tablespoons of the olive oil and toss to coat. Season with salt and pepper to taste. Bake until the veggies are shriveled and just start to blister a little, about 20 minutes. 
  3. Meanwhile, make the dressing. Combine the vinegar, honey, lemon juice, remaining 1 1/2 teaspoons oil and salt and pepper to taste in a jar, cover tightly and shake until emulsified.  
  4. When the veggies are done, scatter the olives, cucumbers and basil leaves on top. Drizzle with the dressing, top with the feta and serve.