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Roasted Vegetable Panzanella Salad

Oct 4, 2016

 

INGREDIENTS

• 3/4 lb. day-old country bread or baguette, cut into 1½ inch cubes
• 1 medium red onion, sliced very thin
• 4 oz. tomato juice
• 6 oz. water
• 1 lb. roasted plum tomatoes
• ¼ lb. red peppers, cut into 1 inch cubes
• ¼ lb. zucchini, cut into 1 inch cubes (seeds removed)
• ¼ lb. yellow squash cut into 1 inch cubes (seeds removed)
• ¼ lb. eggplant, cut into 1 inch cubes
• 1 clove of garlic, minced
• 3 tbsp. chopped fresh basil
• 2 tbsp. chopped fresh oregano
• 3 tbsp. chopped flat-leaf parsley
• 3 tbsp. red wine vinegar or Chianti vinegar
• Salt and freshly ground pepper
• ¾ cup extra virgin olive oil

Roasted Vegetable Panzanella Salad Recipe

PREPARATION

• Cut plum tomatoes in half and season with salt, pepper, and olive oil.
• Place on a cookie sheet with a rack, and roast tomatoes (cut side up) in oven at 300 degrees for 60 minutes. Cool before cutting into 1½ inch cubes.
• Mix zucchini, squash, peppers, and eggplant with a touch of olive oil, salt, pepper, and half of the garlic.
• Place on a cookie sheet and roast in oven at 450 degrees for 10 minutes.
• Place cubed bread in a medium bowl*
• Pour tomato juice and cold water over bread and mix well with your hands. Cover the bowl and let sit for 10 minutes.
• Drain any excess liquid from the bread.
• Add vinegar, remaining garlic, salt, pepper, and olive oil to the bowl.
• Add tomatoes, onions, peppers, zucchini, squash, and herbs to the bowl; mix together.
• Cover and place in refrigerator for 1 hour; serve chilled.

*If bread is too dry to cut, pour tomato juice and water over bread so it can be softened. If needed, add a little bit more water. Allow the bread to rehydrate for 20 minutes.

Roasted Vegetable Panzanella Salad Recipe

Roasted Vegetable Panzanella Salad Recipe

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