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Roasted Vegetable Panzanella Salad

URL: https://www.foodbymaria.com/roasted-vegetable-panzanella-salad/

Ingredients

The bread

  • 6 pieces Silver Hills bread cut into cubes
  • 2 tbsp olive oil
  • to taste salt
  • to taste pepper
  • 2 tbsp fresh thyme

The roasted vegetables

  • 1 large carrot cut into cubes
  • ½ large sweet potato cut into cubes
  • 1 large white onion cut into cubes
  • 1 medium acorn squash cut into quarters
  • 2 medium parsnips cut into cubes
  • 4 tbsp fresh thyme
  • to taste seasoning
  • 2 tbsp olive oil
  • 1 juice lemon

The dressing

  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • to taste seasoning
  • 1 tsp dry thyme
  • 1 tsp dry oregano
  • 1 tsp basil

Toppings

  • to taste vegan mozzarella
  • 1 handful fresh basil rough chop
  • 1 handful fresh mint or parsley rough chop

Instructions

  1. Preheat the oven to 350°F and line 3 baking sheets with parchment paper.
  2. Arrange the bread on one baking sheet, drizzle with olive oil, seasoning, and thyme, then bake for 10-15 minutes.
  3. In a large mixing bowl, combine all the vegetables with oil, seasoning, and lemon juice, then arrange on the baking sheets.
  4. Roast the vegetables until fork-tender, which may take up to 45 minutes.
  5. Prepare the dressing by shaking all dressing ingredients in a jar.
  6. Once the vegetables are done, let them cool for at least 30 minutes.
  7. Combine and gently toss the bread, vegetables, mozzarella, fresh herbs, and dressing before serving.

Nutrition Facts (estimated)

Servings
4-5
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
8g
Sodium
200mg
Cholesterol
0mg

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