I really like the concept of panzanella, a salad which puts stale bread and leftover vegetables to good use. I was especially inspired by this recipe, but it seemed more complicated than necessary, and I wanted to try to use less oil. The steps I took are outlined below, but of course each bowl of panzanella will be unique. Most of the flavor comes from the garlic, fresh basil, and balsamic vinegar which make an excellent combination.
1. Cut 1 12″ baguette into cubes and place in a bowl. Drizzle with olive oil and garlic salt, and bake at 425 for 10 minutes on a cookie sheet, until browned. Set aside to cool.
2. Place 4-5 cups of vegetables in a bowl, including green beans, chopped zucchini, and grape tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 425 for 15-20 minutes on a cookie sheet until browned. Set aside to cool.
3. Place bread, vegetables, 1/2 c. chopped fresh basil, and 1/2 c. chopped fresh mozzarella cheese in a large bowl, and toss gently. Drizzle with balsamic vinegar.
3 thoughts on “Roasted Vegetable Panzanella”
Sounds like a yummy summer salad.
This looks really good!