Description
Roasted Root Vegetable Panzanella is a vibrant, earthy salad that marries caramelized root vegetables with crispy toasted bread, all drizzled with a tangy vinaigrette. This dish not only dazzles the eyes but also tantalizes the taste buds, making it an unforgettable addition to any meal. Perfect for family gatherings or special occasions, it showcases simple ingredients elevated to restaurant-quality perfection.
Ingredients
Scale
- 2 cups diced carrots (about 3 medium)
- 2 cups diced parsnips (about 2 medium)
- 2 cups diced beets (about 2 medium)
- 4 cups cubed crusty sourdough bread
- 1/4 cup olive oil (divided)
- 1/4 cup balsamic vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
- Fresh basil and parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and chop the root vegetables into uniform bite-sized pieces. Toss with 2 tablespoons of olive oil, salt, and pepper.
- Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes until golden brown and tender.
- While the veggies roast, cube the sourdough bread and toss with the remaining olive oil. Toast on another baking sheet for about 10-15 minutes until golden and crunchy.
- In a bowl, whisk together balsamic vinegar, mustard, honey, salt, and pepper to create the vinaigrette.
- Combine roasted vegetables and toasted bread in a large bowl. Drizzle with vinaigrette and toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg