Roasted Vegetable Panzanella

Roasted Vegetable Panzanella

Roasted Vegetable Panzanella

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.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Course Lunch, Main Course, Weeknight Dinner
Cuisine Italian, Vegetarian
Servings 4
Calories 548 kcal

Equipment

  • 1 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
 

  • Preheat the oven to 375 degrees.
  • 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.
    Brussel Sprouts
  • Place veggies on a sheet pan. HINT: You may need more than one; give vegetables some space to roast.
    Roasting Vegetables
  • Drizzle veggies with olive oil, about half a tablespoon per type of vegetable, and season with salt and pepper to taste.
  • Place the vegetables in the oven and let them roast for 20-25 minutes or until tender.
  • 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.
  • 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.
  • 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.
  • Serve and enjoy!

Notes

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. 

Nutrition

Calories: 548kcalCarbohydrates: 31gProtein: 17gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 45mgSodium: 527mgPotassium: 882mgFiber: 6gSugar: 9gVitamin A: 12517IUVitamin C: 96mgCalcium: 393mgIron: 3mg
Keyword Panzanella, vegetarian lunch
Tried this recipe?Mention @OMGpretzels or tag #omgpretzels
Nutrition Facts
Roasted Vegetable Panzanella with Garlic Pretzels
Amount per Serving
Calories
548
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
23
g
Cholesterol
 
45
mg
15
%
Sodium
 
527
mg
23
%
Potassium
 
882
mg
25
%
Carbohydrates
 
31
g
10
%
Fiber
 
6
g
25
%
Sugar
 
9
g
10
%
Protein
 
17
g
34
%
Vitamin A
 
12517
IU
250
%
Vitamin C
 
96
mg
116
%
Calcium
 
393
mg
39
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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