Roasted Vegetable Panzanella

If you’re thinking I have too many recipes for Panzanella on this site, you may be right. But seriously, Panzanella is one of the best things on the planet. It’s right up there with goat cheese, balsamic vinegar, eggplant, and chiles. You can see I get obsessions…

I’m not a traditional Panzanella maker, either. For one thing, I always toast and salt my bread. I love the crunchy texture of toasted bread in contrast to soft vegetables. It’s very satisfying! And, well, I kind of have this other obsession with Sel Gris and Pink Himalayan sea salts, so I tend to use one of the other (probably) more often than I should. Luckily, I have very good blood pressure.  Most Panzanella recipes also call for vinegar, but I opt out of this ingredient, and stick with olive oil, salt (see above), pepper, and plenty of fresh garlic. In my Artichoke Panzanella, however, I did use lemon zest.

Roasted Vegetable Panzanella

The best part of Panzanella is, as long as you’re not a traditionalist, its versatility. Mix and match vegetables with different styles of bread, and you have an entire new dish! For this version, I roasted zucchini, red pepper, yellow pepper, and onion, then tossed in fresh grape tomatoes and basil. If you prefer your tomatoes roasted, too, however, toss them into to oven, as well. I highly suggest experimenting to find new Panzanella recipes that make you swoon!

Ingredients:

*Note: One 9×13 pan will easily feed 4 (or more) as a side dish. It also feeds my husband and I as a main dish with a green salad on the side.

1 baguette of plain, crusty bread
1 zucchini, sliced and cut in half moons
½ red pepper, diced
½ yellow pepper, diced
½ sweet onion, diced
½ crate grape tomatoes
4 cloves garlic, minced
fresh basil, slivered
olive oil
Sel Gris, or sea salt
fresh ground pepper

Guidelines:

Preheat oven to 400 degrees.

In small roasting pan, toss vegetables (except tomatoes and basil) with a splash of olive oil, the rest of the minced garlic, and plenty of fresh ground pepper. Roast for 15-20 minutes, or until they reach desired texture.

Cut bread into large cubes. Toss with plenty of olive oil, sel gris or sea salt, and half of the minced garlic. Toast in oven for 12-15 minutes or until edges turn golden brown, tossing occasionally.

Toss the toasted bread, roasted veggies, fresh grape tomatoes, and fresh, slivered basil, in a large bowl.

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