Roasted Vegetable Panzanella

Roasted Vegetable Panzanella

 

WPRM Recipe 26095

Roasted Vegetable Panzanella with Garlic Pretzels

This hearty salad is great for any winter evening served with a cup of soup. You can change out the veggies to accommodate your family’s favorites - just be sure to include various colors and textures to keep the salad bright and fun.

Panzanella is a traditional, rustic Italian salad that features bread. We, of course, have featured our flagship Garlic flavored pretzels in this recipe.

Equipment

  • Sheet pan

Ingredients

For the Salad

  • 3 cups butternut squash ((peel the squash and remove the seeds; one-inch dice on the flesh))
  • 3 cups brussels sprouts (halved lengthwise)
  • 2 cups cherry tomatoes (r grape tomatoes, whole)
  • 2 cups Garlic Pretzels
  • 8 oz mozzarella cheese (fresh, dice (or tear) in one-inch pieces)
  • 4 tbsp basil leaves (fresh, cut or tear into small pieces)

For the Dressing

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp garlic (minced)
  • ½ tsp oregano (dried)
  • Salt and pepper (to taste)

Instructions

  1. Preheat the oven to 375 degrees.

  2. Prep your veggies (remember to wash and dry all of your fresh produce). HINT: Be sure your vegetables are all about the same size so they roast evenly. We prefer a one-inch dice so it’s easy to eat.



  3. Place veggies on a sheet pan. HINT: You may need more than one; give vegetables some space to roast.



  4. Drizzle veggies with olive oil, about half a tablespoon per type of vegetable, and season with salt and pepper to taste.

  5. Place the vegetables in the oven and let them roast for 20-25 minutes or until tender.

  6. While the vegetables are roasting, make the dressing by combining the olive oil, vinegar, garlic and oregano in a bowl; whisk together. HINT: If you make it in a mason jar, you can easily keep the extra dressing and save yourself from having to wash another bowl.

  7. Let the vegetables cool slightly, for about 3 minutes, so they can be easily handled. Then, add them to your serving bowl and add about half of the dressing. Toss.

  8. Add the Garlic OMG! Pretzels, fresh mozzarella, and basil. Toss again. Add any additional dressing for the amount you prefer to coat the pretzels and cheese.

  9. Serve and enjoy!

Degrees are in Fahrenheit.

Recipes are weeknight-friendly when they can be made, including prep time, in less than 45 minutes. 

For this vegetarian main, you can use vegan cheese or omit the cheese. 

Course: Lunch, Main Course, Weeknight Dinner
Cuisine: Italian, Vegetarian
Panzanella, vegetarian lunch
End WPRM Recipe

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