Recipe: Panzanella With Roasted Squash and Tomatoes

Recipe: Panzanella With Roasted Squash and Tomatoes

Emily Han
Jul 27, 2011

This is one of those recipes inspired by what we had on hand – half a loaf of stale whole-grain bread, pattypan squash from our CSA, and cherry tomatoes and rosemary from a recent food swap. Panzanella is a rustic Italian salad and although we love more traditional versions with ingredients like fresh tomatoes, cucumbers, and basil, we thought we'd try roasting the vegetables this time. The result was sweet, earthy, and caramelized, with an added depth from the choice of herbs and bread.

Free free to use any summer squash from pattypan to zucchini or yellow squash, and to substitute any Italian- or French-style bread – preferably stale, or leave it out overnight to get the best, crusty texture.

If firing up the oven is the last thing you'd do this time of year, you might try grilling the squash and quickly broiling the tomatoes. We use our countertop oven to avoid heating the whole kitchen.

Panzanella With Roasted Squash and Tomatoes
Serves 4

1 pound summer squash, cut into 1-inch cubes
1 tablespoon chopped rosemary leaves
7 tablespoons extra virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 pint (about 2 cups) cherry tomatoes
2 cloves garlic, thinly sliced
4 cups (1-inch) whole-grain bread cubes
1/2 sweet red onion, thinly sliced
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Preheat oven to 375°F.

Toss summer squash, rosemary, 1 tablespoon olive oil, a pinch of salt and a crack of black pepper together in a bowl. Arrange squash in a single layer on a baking sheet and place in oven for 10 minutes.

Meanwhile, toss cherry tomatoes, garlic, 1 tablespoon olive oil, a pinch of salt and a crack of black pepper together in a bowl.

Using a spatula, turn the squash over and then add cherry tomatoes to the pan. Roast until tomatoes just burst, about 20 more minutes.

While vegetables are roasting, heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add bread cubes and a pinch of salt and toss to coat. Cook, turning frequently, until bread is golden and crispy. Remove from heat.

When vegetables are done, remove from pan oven and let cool.

About 20 minutes before serving, combine the remaining 3 tablespoons olive oil, lemon juice, and mustard to make dressing. Toss the roasted vegetables, red onion, bread cubes, and dressing together in a large bowl. Let sit so flavors can combine. Taste and season with additional salt and pepper, if desired.

Related: Weeknight Recipe: Panzanella

(Images: Emily Ho)

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