Enjoy the bounty of summer’s produce in a light yet satisfying Roasted Summer Vegetable Panzanella.
We’re celebrating the Recipe ReDux’s 5th birthday this month! To commemorate the occasion, we were challenged to pick a fellow ReDuxer, go to their blog and either make one of their recipes or create one of your own inspired by theirs. Such a fun way to celebrate the Recipe Redux and the members who participate each month!
While perusing other Recipe Redux members sites’, I didn’t have a particular recipe idea in mind. I was just waiting for the right recipe to jump out at me. When I came across this Roasted Summer Panzanella on the blog Chard in Charge, I knew it was exactly what I had been searching for all along!
I’ve tossed around the idea of a Panzanella salad for awhile but just never got around to it. I love the simple dressing that Chard in Charge created for her Panzanella salad, so I stuck with the same vinaigrette but just added a touch of black pepper. And I think the idea of roasting the vegetables for the salad is fantastic. Roasted zucchini, grape tomatoes, and red onions are a winning combination, especially with the balsamic vinaigrette.
Panzanella is Italian for “bread salad” and usually includes tomatoes, onions, and basil. Check, check, and check! I kept all the classics in this Panzanella salad and just added in a couple not-so-traditional ingredients—zucchini and mozzarella.Enjoy the bounty of summer's produce in a light yet satisfying Roasted Summer Vegetable Panzanella. Click To Tweet
The most important part about a Panzanella salad is choosing a hearty bread. A whole grain baguette was the perfect fit. You can use a stale loaf of bread in this recipe rather than buying fresh bread and drying it out in the oven, but I’m not sure I have the restraint to keep a delicious loaf of bread sitting on my counter untouched long enough to let it get stale 🙂
Celebrate with the rest of the Recipe Redux crew by checking out all of the other recipes in this month’s round up—just click on the recipe photos below. Enjoy the rest of your week and thanks for stopping by!