Roasted Vegetable Panzanella
A great use for day old bread, this Roasted Vegetable Panzanella is a perfect Summer picnic menu item that can be served cold or at room temperature. It comes together in just over 30 minutes and is a crowd pleaser!
Servings: 8 servings
Ingredients
- 1 Zucchini Medium
- 1 Yellow Squash Medium
- 1 Red Bell Pepper
- 1 Loaf of day old bread
- 1 Cup Cherry Tomatoes Chopped
- ½ Cup Cannellini Beans
- ½ Cup Parmesan Shredded
- ¼ Cup Fresh Basil Shredded
- 2 teaspoon Garlic Granulated
- 2 TB Olive Oil
For the Vinaigrette
- ½ Cup Extra Virgin Olive Oil
- ¼ Cup Red Wine Vinegar
- 1 tablespoon Dijon Mustard
Instructions
- Preheat the oven to 425 degrees.
- Cut both types of squash and the red pepper into bite sized pieces. Place them on a baking sheet and spray them with cooking oil. Sprinkle with salt and pepper and bake for 25 minutes until lightly browned and cooked.
- While the vegetables roast, cut the bread into 1 inch cubes and place them in a bowl. Add two tablespoons of olive oil, granulated garlic, and salt to the bowl with the bread. Toss to combine. Spread the bread cubes on a baking sheet and bake in the oven with the vegetables for 10 minutes. Keep a close eye they do not burn.
- When the bread is toasted and lightly browned, place it in a large bowl.
- Take the vegetables out of the oven and allow them to cool slightly on the baking sheet for about 10 minutes.
- In a medium bowl, make the vinaigrette. Add the olive oil, red wine vinegar, and Dijon mustard. Stir the vinaigrette well until everything is well combined. Add salt and pepper to taste.
- In the bowl with the bread in it, add the chopped tomatoes, beans, and roasted vegetables. Add the basil and vinaigrette and toss to combine. Top with the parmesan cheese and serve immediately or let it sit in the refrigerator and chill before serving. Enjoy!