Roasted Summer Vegetable Panzanella Recipe

Name: Roasted Summer Vegetable Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 fennel bulb, chopped; 2 tomatoes, cut into 1-inch pieces; 1/2 medium red onion, thinly sliced; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 tablespoons olive oil, divided; 1/2 tablespoon balsamic vinegar; 1/2 pound hearty wheat or sourdough bread, cut into 1-inch cubes; 1 cup cherry tomatoes, halved; 1/4 cup flat-leaf parsley, chopped; 3-4 ounces crumbled ricotta salata or feta cheese

Servings: persons

1 medium eggplant, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 fennel bulb, chopped
2 tomatoes, cut into 1-inch pieces
1/2 medium red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons olive oil, divided
1/2 tablespoon balsamic vinegar
1/2 pound hearty wheat or sourdough bread, cut into 1-inch cubes
1 cup cherry tomatoes, halved
1/4 cup flat-leaf parsley, chopped
3-4 ounces crumbled ricotta salata or feta cheese

1
Preheat oven to 400 degrees.
2
In a large bowl, mix together the eggplant, red pepper, fennel, tomatoes, onion, garlic, salt, pepper, 2 Tbsp olive oil, and balsamic vinegar. Stir to combine well. Spread vegetables in a single layer on a baking sheet, and bake at 400 degrees for about 35 minutes.
3
Toss the bread cubes with 2 Tbsp of olive oil, spread in a single layer on a baking sheet and bake at 400 degrees until bread is crispy and edges are golden brown, about 12-15 minutes.
4
In a large bowl, combine the toasted bread cubes, roasted vegetables with all of their juices, cherry tomatoes, and parsley. Season to taste with salt and pepper. Top with crumbled ricotta salata or feta, and serve.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium eggplant, cut into 1-inch pieces, 1 red bell pepper, cut into 1-inch pieces, 1 fennel bulb, chopped, 2 tomatoes, cut into 1-inch pieces, and more.

Yes, Roasted Summer Vegetable Panzanella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Summer Vegetable Panzanella

How did you like this recipe?

Frequently Asked Questions