If Summer and Winter had a tumultuous love affair.
This dish would be their love child.
When I think of roasted vegetables, it always screams Winter to me. Although it shouldn’t have to. As long as you’re brave enough to turn your oven on in the summertime, then why the heck shouldn’t you roast some of summer’s very best bounty?
And if you tend to go, um, overboard when greeted with fresh-from-the-ground vegetables at your local farmer’s market, this is the perfect way to use up a bunch of them.
Not that I would know anything about that.
Ahem.
And Panzanella? Well, it just isn’t summer if we haven’t had Panzanella. Ripe tomatoes. Fresh basil. Toasted bread goodness.
Thank you and amen.
So THIS new recipe takes the beauty of summer (toasted bread pieces from panzanella) and the very best of winter (the very act of roasting vegetables) … and combines it all.
Into one very delicious bite.
Like I could live on this for a week and be quite happy.
Several weeks, really.
Super simple. Healthy up the wazoo. And totally guilt-free.
Go on and celebrate the last burst of summer veggies, and get going with your Roasted Vegetable Panzanella Salad bad self.
You’ll thank me.
Swear.
Roasted Vegetable Panzanella Salad
Recipe courtesy of Cate O’Malley
Salad ingredients:
1 zucchini, chopped into bite size pieces
1 eggplant, peeled and then chopped into bite size pieces
3 garlic cloves, thinly sliced
1/2 pint cherry tomatoes, sliced in half
1/2 red onion, roughly chopped
half of a whole wheat baguette, sliced and then cut into bite size pieces
extra virgin olive oil
balsamic vinegar
salt pepper
Dressing ingredients:
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons capers
Directions:
Heat oven to 425 degrees. Spray baking sheet with non-stick spray. Put the zucchini, eggplant, garlic, tomatoes, onions, and bread on the baking sheet. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Use your hands and mix to combine. Make sure all the pieces are laying flat. Bake for 30 minutes.
While it’s baking, mix up your dressing ingredients in the bottom of a large bowl. Once your vegetable mixture is done, add to bowl, and stir to combine.
Notes: This recipe is super flexible, so feel free to mix and match with your favorite vegetables.
Pin It Tags: Panzanella, roasted vegetables, salad recipe, summer recipe
{ 4 comments… read them below or add one }
That looks great. And, ahem, I have a few veggies that I would like to use up from my last visit to my farmers market. Oh, how I love that — will be so disappointed when it closes.
Just wondering, does the bread get real toasted in the oven.
Love bread salad. Off to make some walnut pesto. Love summer veggies.
Thanks
Hi Betsy! The bread pieces crisp up like croutons. With the leftovers the next day, the bread pieces are a bit softer because they’ve been sitting in the dressing overnight, but still just as delicious. Mmm, walnut pesto – sounds delicious!
I made a roasted veggie panzanella for the boyfriend’s family when I met them for the first time this weekend! Great minds. :) He said it was one of the tastiest things I’ve ever made so yes, the stuff really is delicious!
Joanne recently posted..Recipe: Vegetable Fried Rice {food matters project}
I love roasting veggies. Looks good.