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Roasted Winter Vegetable Panzanella

The satisfying flavors of winter’s warm and hearty harvest come together in this Italian-style bread salad: Brussels sprouts, crisp carrots, fragrant fennel and our signature Italian Talonica bread. A sweet and tangy homemade dressing tie it all together.

Roasted vegetables in white bowl

  • prep time

    10min

  • cook time

    35min

  • total time

    75min

  • serving size

    4-6

  • category title salad

  • cuisine type italian

  • level simple

recipe by : delallo

Ingredients

Directions

  • Preheat oven to 425˚F.
  • On a large baking sheet, toss vegetables with 2 tablespoons of olive oil, salt and pepper. Roast vegetables in oven for 20-25 minutes, until tender.
  • Meanwhile in a large skillet, heat remaining 2 tablespoons of olive oil on a medium-high setting until hot. Gently stir in bread cubes. Sauté cubes until they begin to turn golden brown, about 10 minutes. Remove from heat and set aside.
  • In a large serving bowl, combine roasted vegetables with bread and dressing. Toss gently to coat.
  • To marry flavors, allow salad to rest at room temperature for about 30-45 minutes.

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Keywords:

roasted vegetable panzanella , roasted vegetable panzanella salad , panzanella recipe

Roasted Winter Vegetable Panzanella

The satisfying flavors of winter’s warm and hearty harvest come together in this Italian-style bread salad: Brussels sprouts, crisp carrots, fragrant fennel and our signature Italian Talonica bread. A sweet and tangy homemade dressing tie it all together.