Roasted Vegetable Panzanella Recipe
fresh local vegetables, sherry reduction
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Ingredients
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Vegetables and Bread
Method
Preparation and Assembly
- 1
Roast the Vegetables
Preheat your oven to 425°F (220°C). Chop the cherry tomatoes, cucumber, red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with 2 tablespoons of olive oil, salt, and pepper to taste. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly charred.
- 2
Prepare the Bread
While the vegetables are roasting, toss the cubed baguette with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread on a separate baking sheet and toast in the oven for 10-12 minutes, or until golden brown and crispy.
- 3
Make the Sherry Reduction
In a small saucepan, pour in 1/2 cup of sherry vinegar. Bring to a gentle boil and reduce to a simmer until it thickens slightly, about 5-7 minutes. Remove from heat and let cool.
- 4
Assemble the Panzanella
In a large bowl, combine the roasted vegetables, toasted bread, and torn basil leaves. Drizzle with the sherry reduction and toss gently to combine. Allow to sit for 10 minutes for the flavors to meld before serving.