ROASTED-VEGETABLE PANZANELLA
Steps:
- Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.
- Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.
- While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
- Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.
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Nigatu Desha
[email protected]This is a great recipe for a healthy and delicious meal.
Hazera Begum
[email protected]This is one of my favorite recipes to make in the summer.
Muktirhat Group
[email protected]I've made this recipe several times and it's always a hit.
Stephanie Hall
[email protected]This recipe is so easy to make and it's always a crowd-pleaser.
Jalirah Hassan
[email protected]This is a great way to get your kids to eat their vegetables.
limon ahmed
[email protected]I love the roasted zucchini and bell peppers in this recipe.
Nikolas Kyriakides
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Arma The Wolf
[email protected]This is one of my favorite summer recipes. It's so refreshing and flavorful.
Richard Cook
[email protected]This recipe is a great way to use up leftover roasted vegetables. It's also a healthy and delicious meal.
Jana Randall
[email protected]I love the combination of flavors in this dish. The roasted vegetables are sweet and savory, and the dressing is tangy and refreshing.
Muhammad Daood
[email protected]This is a great recipe for a light and healthy meal. It's also very easy to make.
Bianca Rautenbach
[email protected]I love this recipe because it's so versatile. I can use whatever vegetables I have on hand and it always turns out great.
SM-Jalal Bepari
[email protected]This is one of my favorite summer recipes. It's so easy to make and the flavors are amazing.
Ngozi Henry
[email protected]I've made this recipe several times now and it always turns out great. It's a great way to use up leftover roasted vegetables and is a healthy and refreshing meal.
Esmeralda Guerrero
[email protected]This roasted vegetable panzanella was a hit at my last dinner party! The flavors were amazing and the presentation was beautiful. I especially loved the roasted zucchini and bell peppers.