- Roasted Vegetable Panzanella
- (Panzanella di Verdure Arrosto)
1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
Three (12-inch) lengths of crusty baguette, cut into 1-inch cubes (about 12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
One (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil
Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife.
Transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well.
Place bread cubes in a large bowl and drizzle with 3 tablespoons of the garlic oil mixture, tossing to combine.
Divide bread between 2 large shallow baking pans, arranging in 1 layer.
Toast in oven, stirring once or twice, until golden, 10 to 12 minutes.
Leave oven on.
Gently toss tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Arrange in 1 layer on a large shallow baking pan.
Toss green beans in same bowl with remaining 2 tablespoons olive oil and 1/4 teaspoon salt and 1/8 teaspoon pepper.
Arrange in 1 layer in another large shallow baking pan.
Roast vegetables, switching position of pans halfway through the roasting and shaking the pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in several spots, 12 to 16 minutes.
Cool vegetables in pans until ready to assemble salad.
While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella cheese, and basil in a large bowl.
Drizzle with dressing and stir to combine well.
Let stand 10 to 15 minutes at room temperature to allow flavors to develop.
Stir just before serving. Makes 6 to 8 servings.
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