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Winter Vegetable Panzanella
Recipes
Winter Vegetable Panzanella
8 servings
50 minutes total (Active 15 minutes)

Ingredients

  • Nonstick aluminum foil
  • 2 large carrots, peeled and cubed
  • 2 large parsnips, peeled and cubed
  • 8 oz Brussels sprouts, halved
  • 2 cups fresh, diced butternut squash
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 teaspoons roasted garlic-herb seasoning, divided
  • 1 Bakery garlic ciabatta (or sourdough) loaf
  • 1 (0.75-oz) bag fresh basil leaves, torn
  • 1 cup red wine (or Italian) vinaigrette
  • ½ cup shaved (or shredded) Parmesan cheese (optional)

Steps

    1. Preheat oven to 425°F. Line 2 baking sheets with foil. Peel and chop carrots and parsnips into 1-inch cubes; remove roots from sprouts and cut in half. Place in large bowl and add butternut squash; add 3 tablespoons oil and 2 teaspoons seasoning and toss to coat.
    2. Spread vegetables in single layer on 1 baking sheet. Bake 30–35 minutes, stirring halfway through baking time, or until tender.
    3. Meanwhile, cut bread into 1-inch cubes (about 6 cups); place into same large bowl. Toss with remaining 3 tablespoons oil and 1 teaspoon seasoning until well coated; place on remaining baking sheet. Bake bread with vegetables during last 20 minutes of bake time, until bread is toasted and golden.
    4. Tear basil leaves roughly. Combine vegetables, bread cubes, torn basil leaves, and vinaigrette, until well coated. Top with shaved Parmesan (if desired). Serve warm.
    Note: Can be prepared through step 3 up to 2 days ahead. Complete step 4 15 minutes before serving.

Amount per ⅛ recipe serving: Calories 350, Total Fat 18g, Sat Fat 2.5g, Trans Fat 0g, Chol 5mg, Sodium 990mg, Total Carb 39g, Fiber 4g, Sugars 5g, Protein 6g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%