Salad

Roasted Vegetable Panzanella Salad

elodiecloutier

by elodiecloutier · Apr 21, 2026 · 3 · —/5 · 0

Serves 4

Prepare Time 15

Cooking Time 30

Calories 410

Difficulty Easy

A Tuscan bread salad reimagined with caramelized roasted vegetables for a heartier, more satisfying meal. Zucchini, bell peppers, red onion and cherry tomatoes roast together until jammy and sweet, then get tossed with chunks of torn sourdough that have been crisped up in the oven with olive oil. A sharp red wine vinaigrette, fresh basil and capers tie it all together. The bread soaks up the vegetable juices and dressing to become perfectly chewy-crisp. Best served slightly warm or at room temperature.

votes

Rate this recipe

★ ★ ★ ★ ★

—/5 · 0 votes

Author

elodiecloutier

Grillades, marinades et cuisine extérieure, c'est mon dada.

View all recipes

Add Your Comment

Comments (0)

Roasted Vegetable Panzanella Salad | WellCooked — Made to Be Shared

Roasted Vegetable Panzanella Salad

Salad Apr 21, 2026

Roasted Vegetable Panzanella Salad

Serves4 People

Prepare Time15

Cooking Time30

Calories410

DifficultyEasy

A Tuscan bread salad reimagined with caramelized roasted vegetables for a heartier, more satisfying meal. Zucchini, bell peppers, red onion and cherry tomatoes roast together until jammy and sweet, then get tossed with chunks of torn sourdough that have been crisped up in the oven with olive oil. A sharp red wine vinaigrette, fresh basil and capers tie it all together. The bread soaks up the vegetable juices and dressing to become perfectly chewy-crisp. Best served slightly warm or at room temperature.

Ingredients

☐4 cups day-old sourdough, torn into chunks
☐2 medium zucchini, cut into thick half-moons
☐1 red bell pepper, cut into chunks
☐1 yellow bell pepper, cut into chunks
☐1 red onion, cut into wedges
☐2 cups cherry tomatoes
☐1/2 cup olive oil, divided
☐3 tbsp red wine vinegar
☐2 tbsp capers, drained
☐1 garlic clove, minced
☐1 tsp Dijon mustard
☐1/2 cup fresh basil leaves, torn
☐Salt and pepper to taste

Directions

Preheat the oven to 220 C (425 F). Line two large baking sheets with parchment paper.
Spread the zucchini, bell peppers, red onion, and cherry tomatoes on one sheet. Drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss to coat.
On the second sheet, toss the torn bread chunks with 2 tablespoons olive oil and a pinch of salt.
Roast the vegetables for 25-30 minutes, stirring once, until tender and beginning to char at the edges.
Add the bread sheet to the oven during the last 10 minutes of cooking, turning once, until deeply golden and crisp.
Meanwhile, whisk together the remaining 3 tablespoons olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper in a large serving bowl.
Add the warm roasted vegetables, crisped bread, capers and torn basil to the bowl. Toss everything together, making sure the bread soaks up the dressing and juices.
Let the salad rest for 10 minutes before serving, so the bread can absorb all the flavours.