Wisconsin Cooking: Roasted Tomato Salad

Mom and I have been trying really hard to stay active lately. This means walking when we could drive whenever possible. One of these trips took us by our wonderful neighbors Bill and Cindy in Wisconsin when Bill happened to be harvesting from his garden. He had more vegetables than he knew what to do with and was more then willing to give us big handfuls of wonderful stuff.


This did present me with an interesting and fun problem. What to do with all of these great vegetables. I looked at what we had and it was mostly some really great tomatoes and a few other things. I combined them to create my own version of panzanella salad, just roasted for extra flavor.

5 Tomatoes, diced
1 Jalapeno, diced
1 Green Pepper, diced
Salt and Pepper
1 tsp Thyme
4-5 Slices good bread, cubed
3 Tbs good olive oil

First preheat broiler. Dice up all the veggies and throw them in a foil lined roasting pan. Mix the salt, pepper and thyme in. Roast for about 20 minutes stirring occasionally. This will let off a lot of moisture from the tomatoes, but don’t worry. When that’s done add the bread in a layer on top and cover with olive oil. Broil again until the bread is mostly crispy and blackened in a few places. Serve right away.

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