20-Min Samfaina with Crispy Bread
Roasted Spanish vegetables in a garlicky tomato sauce, finished with crispy pan-toasted bread. Vegan, naturally gluten-free with a swap, and completely weeknight-friendly.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
Step 2
Add eggplant, zucchini, and bell pepper. Cook, stirring often, until edges soften and char slightly, 6–7 minutes.
Step 3
Push vegetables to the side. Add minced garlic to the empty space and cook 30 seconds until fragrant.
Step 4
Stir in canned tomatoes, paprika, salt, and pepper. Simmer 5–6 minutes until sauce thickens and vegetables are tender.
Step 5
In a separate skillet, toast bread cubes in 2 tbsp olive oil over medium-high heat for 3 minutes until golden and crispy, shaking the pan often.
Step 6
Divide samfaina into bowls. Top with crispy bread cubes and a drizzle of olive oil. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- separate medium skillet (10-inch)
- wooden spoon or spatula
- chef's knife
- cutting board
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