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.
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.