Imagine a salad so vibrant, so bursting with flavor, that it completely redefines your perception of healthy eating. The Roasted Vegetable Panzanella Salad is not just a dish—it's a culinary adventure that combines the rustic charm of Italian cuisine with the fresh, bold flavors of perfectly roasted vegetables and crispy bread. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your meal with minimal effort and maximum taste.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Baguette, cubed
- Cherry tomatoes, halved
- Zucchini, sliced
- Red onion, sliced
- Bell peppers, chopped
- Basil leaves
- Balsamic vinegar
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cut the baguette into 1-inch cubes. Spread the bread cubes on one of the baking sheets, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and pepper. Toss to coat evenly.
- Prepare the vegetables by slicing zucchini into half-moon shapes, chopping bell peppers into roughly 1-inch pieces, and cutting red onion into thin wedges. Halve the cherry tomatoes.
- Arrange the zucchini, bell peppers, and red onion on the second baking sheet. Drizzle with 3 tablespoons of olive oil, season with salt and pepper, and toss to coat.
- Place both baking sheets in the preheated oven. Roast the bread cubes for 10-12 minutes until golden and crispy, stirring once halfway through. Roast the vegetables for 20-25 minutes, turning once, until they are tender and slightly caramelized.
- While vegetables are roasting, prepare the dressing by whisking together 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, salt, and freshly ground black pepper in a small bowl.
- Once vegetables and bread are roasted, remove from the oven and let cool for 5 minutes. Transfer to a large serving bowl.
- Add halved cherry tomatoes to the bowl and gently toss all ingredients together. Drizzle the prepared balsamic dressing over the salad and mix well.
- Tear fresh basil leaves and sprinkle them over the salad just before serving. Toss gently to distribute the basil evenly.
- Serve the Roasted Vegetable Panzanella Salad warm or at room temperature as a delightful side dish or light main course.
Tips
- Use day-old bread for the best texture—slightly stale bread absorbs dressing beautifully without becoming soggy.
- Cut vegetables into similar-sized pieces to ensure even roasting.
- Don't skip the balsamic dressing—it's the secret weapon that ties all the flavors together.
- For extra depth, try adding a sprinkle of fresh garlic or some crumbled feta cheese.
- Make sure to roast vegetables at high heat to get those delicious caramelized edges.
- Let the salad sit for 10-15 minutes before serving to allow flavors to meld together.
- This dish is incredibly versatile—feel free to swap vegetables based on what's in season or in your fridge.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
