I titled this post Panzanella Salad- My Way because I didn’t want to confuse anyone as they stopped by and caught a glimpse of my Panzanella. I thought some might have a fit over my ingredients and method of choice. Not to be one to cause contention among the food blogging world I wanted to get it all out in the open from the beginning!
So there you have it. After making this dish and thoroughly enjoying every last bite of it I am cautiously labeling it a panzanella salad. Why? Because it has all the makings of a great panzanella salad just not the method. See, behind all this goodness is the star of the show and that is the method- roasting everything all at once for 1 hour on low heat then bumping up the heat to get a nice crispy coating on the veggies.
I had 4 veggies that needed to be used quickly, zucchini, bell pepper, a handful of tomatoes, potatoes and corn. I thought tossing everything with a nice combination of olive oil, balsamic vinegar, red wine, sea salt and a few extra seasonings would really bring out the flavor of the vegetables and present an incredible rush of tantalizing flavors.
Extra Bonus: You will not believe your eyes here in a few weeks when I publish the most amazing Vegetable Beef Soup. I used a big container of the leftover veggies from the panzanella salad that I had frozen and allowed them to be the base for my roux for an incredible flavor in the most incredible soup. Are you excited? Hang on then and give me a few weeks to post it! In the meantime, MAKE this dish and freeze the leftovers- you will be glad you did!
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Roasted Panzanella Salad
Ingredients:
- 1/2 small French bread, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp herbs de provence
- 4-5 yukon gold potatoes or small potatoes, cut into quarters
- 1 pound of grape tomatoes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 green bell pepper, largely chopped in stripes
- 2 zucchini’s, sliced 1/2 inch thick
- 1/2 red onion, cut in 1/2 and thinly sliced
- 1 cup of fresh corn or 1 can of corn
- 2 TBSP basil
- 3 tablespoons good olive oil
- 2 TBSP of baslamic vinegar
- 1/2 tsp mustard
- 1 TBSP of red wine vinegar
Directions:
Mix together the last 5 ingredients in a small bowl and set aside. Place on a large foil lined baking sheet all of the veggies. Season with the salt, pepper, paprika and Herbs de Provence. Toss well. Pour the marinade over the veggies and toss again. Trying to coat all veggies evenly. Roast at 400 for 30 minutes. Add in the bread cubes, toss, and roast for another 30 minutes. Serve hot and by all means freeze the leftovers for soup later.
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Oh yum. I’ve never tried Panzanella salad, but I will for sure now. I’m going to go to the Farmer’s Market today, so I will pick up the ingredients. They even sell beautiful breads! Yay!
Oh lucky you. Our farmer’s market doesn’t have any fresh breads! I wish they did so I wouldn’t have to make my own!
This looks delicious! I will be looking forward to your soup. 🙂
Have a beautiful day, Candace
Awesome!! nothing like roasted veggies. Perfect for a football sunday
I don’t care what you call it…it looks incredibly delicious! Looking forward to the soup post 🙂
The soup was even better than the salad! Can’t wait to share it with ya’ll
Oh the soup was great- your gonna love it!
I’m glad you did it “your way” because it sounds delicious! I don’t have most of the ingredients but feel compelled to get them, make the salad, freeze the leftovers and have the soup pot on the stove waiting for your vegetable beef soup recipe!!
Best,
Bonnie
Wow that looks delicious!
i’ve made kind of a similar dish before, roasting all of them together and serve them with bread just like a crostini., next time i shall also try with some red wine vinegar and see if i like them. Cheers!
Oh it sounds very similar, would love to try yours next time
This looks delicious! I like using up produce and making a fab dish!
What a great fall salad. I love the seasonal veggies and the warmness of it.
I’ve never had panzanella salad, your way looks delicious, its your way or the highway:)
LOL! Exactly!
You are BRILLIANT!
I was just thinking of a panzanella salad this morning. What a great idea. A winner for sure.
Sam
Thanks so much for your kind words:)
Love the look of your salad. Not traditional but nothing wrong with making it your own way!!
Fantastic pictures, your blog is always so bright and refreshing even when its drizzling outside 🙁 Tasty lookingsalad.
Take care….
Oh I wish it was drizzling outside here. It is fall but still 90 degrees and sunny! Uggh! I need some fall weather now
It looks delicious and is a perfect way to “eat your vegetable.”
yum! this looks awesome lady. and thanks for the well wishes…i am on my way to feeling like a human again. yay! 🙂
What a super fresh looking, and healthy salad. I have never had or made Roasted Panzanella Salad, but I would like to try it for sure!
BRILLIANT!!!! Cant I have this now? This looks so good that I seriously cant get this out of my mind. Yumm
Wow! amazing, it not only looks delicious but it is beautiful
Love the ingredients you’ve combined in this dish – looks so tasty!
Potatoes and veggies??? I’ll take seconds of this dish!
Yeah- any man would be in heaven with this dish and make his wife happy by seeing him eat his veggies! lOL!
Oh man, this looks great! I think your way will quickly become my way!
What a great idea to roast the veggies, I bet the flavor is wonderful – will absolutely try this
Mary x
Yum, yum, yum! Just love the taste of toasted bread with yummy veggies.
I think your panzanella idea is a great one, and sometimes cooking rules are made to be broken! I think roasting vegetables totally brings out their flavor, so I can’t imagine how this could be bad!
OH this is just perfect…
Potatoes, veggies one dish make all happy….
Great Idea my dear.
Awesome salad, Jessica! Looks so deliciously filling!
You’re right, that does not look like the panzanella from my days lingering over it and a glass of Pino Grigio in Tuscany B.K. (before kids, of course). BUT it does look delicious!!! Any recipe loaded with roasted veggies is great in my book, and herbs of Provence is my favorite!
I have never heard of Panzanella Salad, but your way sure looks good! I love all the ingredients in it, and could finish the whole bowl! Looks really delicious!
You can call it what ever you like – it is scrumptious! I often roast veggies, one of my favourite ways of serving them!
Have a great day.
🙂 Mandy
This sounds like a wonderfully delicious way to use up veggies that have been sitting unloved. 🙂 And leftovers is always a bonus around here!!!
Quick question!
Should I freeze the whole salad (the bread along with the veggies), or just the veggies??
Freeze everything and then when it is time for soup, just take out the bread from the rest and crisp them up in the oven- then serve on top like a topping! YUM!
I think that it is absolutely SPLENDID that you have shared your creativity and your own version of a delicious salad. To me, that’s part of the joy of cooking and baking! I thank you for stopping by with your kind well wishes. I have only commented to other food bloggers once before this, stepping back into my favorite circle of friendships very slowly. I will take my time to go back and read through all of your posts, sweetie, but do it, I will!
Keep up the superb creativity and for getting us out of our little cooking ‘boxes’!
Hugs, Roz
Oh Roz
I am so glad to hear from you and I feel lucky to be one of the blogs that you picked to visit while you can! I hope you are doing well! Let me know if you need anything- anything at all
I love your version…and I can’t wait to hear more about the soup
Ahhh I don’t think there would be any leftovers to freeze!
This looks fabulous! Looks so colorful and delicious. I would gobble this up in no time.
I agree this looks so delicious and our Farmers Market sells fresh baked bread so when I go I will pick it up as well!
I absolutely love the idea of roasting veggies to enjoy in panzanella salad…This is a really creative approach as roasting the veggies brings out the natural sugars. Awesome!
Velva
this looks totally gorgeous and yummy!
The best thing about cooking and blogging is having your own interpretation. I love roasted veges and this caught my attention straight away!!!!
This looks amazing!
Wow, i love how you roasted them and the flavors you used with it. So simple and delicious
Really nice twist to this salad! True, you more veggies than a traditional panzanella salad would have, plus that they are all roasted which really makes this so unique! And I bet, just soo good!!
I see .. so you roast all these together. I usually toast the bread .. rather just broil it and add it at the end. Like your version .. should try.
We enjoyed this for dinner on Friday night! Put it in the freezer right after, and it’s patiently waiting to be transformed into vegetable beef soup :).
I’ve never had Panzanella before so I didn’t realize the difference between your versions and typical version. Looks really delicious though. I can eat this salad as main dish and feel good about it. 🙂 Have a great weekend Jessica!
Love the way you added all this and then roasted along with the bread at the end. The simple vinegrate sounds great too. How do you come up with this stuff? You amaze me
Just found your blog and it is wonderful. Trying this for our next dinner party for sure
Hey there! I just got in late last night, and haven’t even attempted to go through my reader (yet), but I did go through my freezer and saw the makings of a beef stew, and yummy croutons :)…
Don’t forget to let us know how to make it!!! =) xoxo (pretty please… with sugar on top)