Roasted Vegetable Panzanella

April 16, 2018
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Roasted Vegetable Panzanella

  • Yield: 4-6 servings 1x
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Ingredients

Scale
  • 1–2 crust baguettes cut 1-inch cubes (about 8 cups)
  • ½ cup extra-virgin olive oil, divided plus more for drizzling
  • Kosher salt and cracked black pepper
  • 1 yellow squash, cut on an angle into 3/4-inch-thick slices
  • 1 small zucchini, cut on an angle into 3/4-inch-thick slices
  • 1 orange bell pepper, cut into quarters
  • 8 ounces heirloom cherry tomatoes
  • 8 ounces fresh mozzarella cheese, cut into½-inch dice
  • ½ cup fresh basil leaves, torn

 

Red Wine Vinaigrette

  • ½ cup red wine vinegar
  • ½ teaspoon whole grain mustard
  • 1 garlic clove, grated
  • ⅓  cup olive oil
  • Kosher salt and cracked black pepper

Instructions

Preheat oven to 400º F.

 

Combine bread cubes in a large bowl with ¼ cup olive oil and season with salt and pepper. Transfer to sheet tray. Add veggies to same bowl and toss with remaining ¼ cup olive oil and season with salt and pepper. Transfer to a separate sheet tray. Roast 12-15 minutes, until golden brown.

 

In a small bowl, combine the vinegar, mustard, and garlic. While whisking, slowly drizzle in the 1/2 cup of oil and whisk until emulsified. Season with salt and pepper.

 

Transfer roasted vegetables and bread cubes to large bowl. Drizzle in the vinaigrette, add the mozzarella cheese and torn basil leaves, and toss well. Let stand for 10 minutes before serving to allow the flavors to develop.

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