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
Ingredients
- 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
Instructions
- Preheat the oven to 400 F.
- Cut the veggies and toss with garlic powder, black pepper, olive oil, and salt. Place on a baking sheet and roast for ~ 20 minutes.
- 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.
- For the basil vinaigrette, simply add all ingredients to a jar and mix well.
- 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.