Roasted Veggie Panzanella Salad

Side salads need not apply. This Roasted Veggie Panzanella Salad - made with flavorful garden vegetables, homemade croutons, and Treeline's Herb Garlic Soft French-Style Cheese - is the main event. The result is a healthy and hearty one-dish meal ideal for late summer dinners enjoyed outside. Developed for Treeline by Anisha of Upbeet Anisha, we hope you give it a try!

Serves 2

Prep time: 10 minutes 

Cook time: 30 minutes


  • Herb Garlic Soft French-Style Cheese

Roasted Veggies

  • 1 zucchini 
  • 1 red bell pepper, sliced 
  • 1 Chinese eggplant (substitute any eggplant of approximately the same size), cut in 1-inch cubes
  • 15 cherry tomatoes, halved
  • ½ tsp garlic powder
  • ½ tsp black pepper 
  • 1 tbsp olive oil 
  • ¼ tsp salt 

Herb Croutons

  • 2 cups of cubed artisan-style bread (i.e. sourdough, ciabatta, etc.)
  • 1 tbsp olive oil 
  • 1 tsp dried herbs (i.e. basil, oregano, etc.)
  • ¼ tsp sea salt 

Basil Vinaigrette 

  • ¼ cup extra-virgin olive oil 
  • ¼ cup chopped basil 
  • 2 garlic cloves, minced
  • ½ tsp red chili flakes
  • ¼ tsp black pepper
  • 1.5 tbsp lemon juice 
  • salt to taste


  1. Preheat the oven to 400 F. 
  2. Cut the veggies and toss with garlic powder, black pepper, olive oil, and salt. Place on a baking sheet and roast for ~ 20 minutes. 
  3. Cut or tear bread into approximately 1-inch cubes. Toss with olive oil, herbs, and sea salt. Once the veggies are done, bake the bread for 8-10 minutes at 400 F until slightly crunchy. 
  4. For the basil vinaigrette, simply add all ingredients to a jar and mix well. 
  5. To assemble the panzanella, add bread and veggies to a bowl. Add vinaigrette to your liking. For optimal texture and flavors, let it sit in the vinaigrette for a few hours. But serving immediately is still delicious! Before serving, top with Herb Garlic Soft French-Style Cheese.
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