Zucchini, Bell Pepper, and Halloumi Panzanella
Middle Eastern flavors shine in this summery zucchini, bell pepper, and halloumi panzanella.
Yield: 6-8 servings
  • 1 loaf Italian bread (about 1 lb), cut into 1-inch cubes
  • 4 tbsp extra virgin olive oil, divided
  • 8 oz halloumi, cut into ½-inch cubes
  • 4 cloves garlic, minced
  • 3 zucchini, cut in half lengthwise and sliced into thin half moons
  • 2 red bell peppers, diced
  • 1 tbsp sumac
  • ½ tsp za'atar
  • 2 tbsp capers, drained
  • 5 oz baby kale
For the dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup harissa
  • 2 tbsp champagne vinegar
  • 1 tsp salt
  1. Heat oven to 450F.
  2. Arrange bread cubes on a parchment-lined baking sheet in a single layer. Roast for 10 minutes or until crispy and starting to brown. Set aside.
  3. Heat two tbsp olive oil in a large skillet over medium heat. Add the halloumi to the pan and saute until browned on each side, about 4-5 minutes. Remove to a paper towel-lined plate to drain.
  4. Heat the remaining two tbsp olive oil in the same skillet over medium heat. Add the garlic to the pan and saute for 1-2 minutes, or until fragrant, stirring frequently.
  5. Add the zucchini slices and bell peppers to the pan along with a pinch of salt, sumac, and za'atar. Saute for 5-6 minutes, or until veggies are softened, stirring frequently. Stir in the capers.
  6. In a small bowl, whisk together the ingredients for the dressing until well combined.
  7. Toss the veggies with the baby kale and bread slices. Toss with the dressing. Season to taste with salt and black pepper.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/06/zucchini-bell-pepper-and-halloumi-panzanella.html