Though most panzanella recipes lean on juicy, summery produce to play off the crunchy bread, plenty of year-round produce can be panzanella-ready with a little bit of cooking and coaxing. The ingredients for this one can be roasted on the same sheet pan you use to toast your croutons. It’s just a matter of adding each one in stages, so that the onion wedges are softened and charred, the bread is toasted, and the radicchio holds on to a touch of its color.
- Preheat oven to 400°F. In a large mixing bowl, toss onions with 1 tablespoon of olive oil, and spread on a baking sheet. Bake for 10 minutes.
- Meanwhile, place the raisins and vinegar in a small saucepan over a low flame, and simmer until the raisins are plumped up and the vinegar has reduced.
- Add the radicchio wedges to the empty mixing bowl, and toss them with another tablespoon of olive oil. Add to the baking sheet with the partially cooked onions, sprinkle with a pinch of kosher salt, and bake for another 10 minutes.
- Meanwhile, in the empty bowl, toss the bread with the remaining 2 tablespoons olive oil, and distribute across the baking sheet, along with the soppressata. Sprinkle with a pinch of salt, and bake for another 15 minutes, or until the bread is golden and the soppressata is a little bit crispy.
- Pour the raisins and vinegar across the whole pan, and toss lightly. Sprinkle with parsley leaves, salt, and pepper before serving.
Anna Hezel is the former senior editor of TASTE.