Roasted Vegetable Panzanella
A classic Italian vegetable and bread salad with a twist!
Servings: 6
Ingredients
- 2 large garlic cloves finely grated on a microplane
- ¼ cup plus 2 tablespoons Extra-virgin olive oil
- 1 ficelle or half of a small baguette about 5 ounces cut into small pieces
- ¾ pound cherry tomatoes
- 1 pound green beans trimmed and halved crosswise
- 3 tablespoons white balsamic vinegar
- 3 tablespoons capers
- ½ teaspoon granulated sugar
- 1 (15 ounce) can cannellini beans, rinsed and drained
- ½ pound (8 ounces) bocconcini or fresh mozzarella, lightly salted and cut into bite-size pieces
- ½ cup chopped fresh basil
- kosher salt and freshly ground black pepper to taste
Instructions
- Position a rack in the middle of the oven and preheat the oven to 425° F.
- In a small bowl, whisk together the garlic, oil, and a pinch of salt. Place bread cubes in a medium bowl and drizzle with 2 tablespoons of the garlic oil, tossing to combine. Arrange bread cubes in a single layer on a rimmed baking sheet. Toast in the oven stirring once or twice until golden, about 10-12 minutes. Remove from the oven; leave oven on.
- In a small bowl, gently toss tomatoes with 1 tablespoon of the garlic oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Arrange the tomatoes in a single layer on a small baking sheet. Toss green beans in the same bowl with another tablespoon of the garlic oil, ¼ teaspoon of salt, and 1/8 teaspoon black pepper. Arrange the beans in a single layer on another baking sheet. Roast vegetables until the tomatoes are tender and starting to blister and the green beans are tender and lightly browned in spots, about 8 minutes for the tomatoes and 10-12 minutes for the green beans. Cool vegetables on the pans until ready to assemble salad.
- Meanwhile, add the vinegar, capers, sugar, ¼ teaspoon salt, and ⅛ teaspoon black pepper to the remaining garlic oil, whisking until the sugar and salt have dissolved.
- Transfer green beans, tomatoes and any pan juices, toasted bread, cannellini beans, mozzarella, and basil into a large serving bowl. Drizzle with the dressing and gently toss to combine well. Let stand for 10-15 minutes for the flavors to develop; stir again just before serving. Enjoy!
- Source: Adapted from Gourmet Today edited by Ruth Reichl
Notes
Use regular green beans and not slender haricot verts.
Salad can be enjoyed as a side dish to any protein or as a vegetarian main course.
Salad is best when served immediately.
Nutrition
Calories: 427kcal | Carbohydrates: 46g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 30mg | Sodium: 622mg | Potassium: 706mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1166IU | Vitamin C: 23mg | Calcium: 330mg | Iron: 5mg
