Name: Summer Vegetable Panzanella Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 8 oz bread, cut into 1-inch cubes; 1/4 cup olive oil; 2 cloves garlic, minced; 1 red onion, sliced; 2 bell peppers, sliced; 2 zucchinis, sliced; 1 pint cherry tomatoes, halved; 1/4 cup balsamic vinegar; 1 tsp Dijon mustard; Salt and pepper to taste; 1/4 cup fresh basil, chopped

Summer Vegetable Panzanella Recipe

Hermia Ontiveros Modified: November 12, 2023

How To Make Summer Vegetable Panzanella Recipe

A refreshing summer salad filled with fresh vegetables and crusty bread, tossed in a tangy vinaigrette.

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

8 oz bread, cut into 1-inch cubes
1/4 cup olive oil
2 cloves garlic, minced
1 red onion, sliced
2 bell peppers, sliced
2 zucchinis, sliced
1 pint cherry tomatoes, halved
1/4 cup balsamic vinegar
1 tsp Dijon mustard
Salt and pepper to taste
1/4 cup fresh basil, chopped

Instructions

Preheat oven to 375°F. Toss bread cubes with 2 tbsp olive oil and garlic. Bake for 10-15 minutes until lightly browned and crispy.
In a large skillet, heat remaining olive oil. Add sliced onion and peppers, sauté until tender. Add sliced zucchini and sauté for 2-3 minutes.
In a small bowl, mix together balsamic vinegar, Dijon mustard, salt and pepper, and remaining olive oil.
In a large bowl, add the roasted bread cubes, sautéed vegetables, and cherry tomatoes. Pour dressing over the top and toss well.
Top with fresh chopped basil before serving.