Thursday, April 4, 2013

roasted-vegetable panzanella

My sister Saydi made this for us at Bear Lake a couple years ago and I fell in love with it.  I like that it’s just a little different and makes me feel happy to eat all those roast veggies.2012-08-16 misc 59573

Plus, I’m a sucker for anything with fresh mozzarella and basil in it.  Man oh man…makes my mouth water.

Here’s how you make it:

(You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/234991)

Roasted-Vegetable Panzanella (I halved this recipe for our family)
1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (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
1 (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, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well.

Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then 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.

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Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan.

Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.2012-08-16 iPhone 59703

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, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

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6 comments:

  1. That looks amazing! Is the recipe shown the HALVED recipe or did you cut what's on your blog in half?

    I am impressed/amazed at how you feed 7 people on half that recipe, especially considering one of them is a teenage boy.

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  2. Looks delish... Pictures look like zucchini and asparagus but neither is mentioned in the ingredients, was this substituted for the green beans?

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  3. and I was just thinking last night about how if/when I look at Pinterest, it's at night, and I see all the YUMMY things people post and I'm starving! Well, this looks delish and I can't wait to try! I've been a lurker here and there, love your photography--your family is beautiful as well!

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  4. Mmmmm! I'm so hungry! This looks positively scrumptious. Wish I was right there in your kitchen!

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  5. Just made this for dinner and it was superb. Thanks for sharing. It will definitely go into my recipe folder.

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  6. I made this for my meal swap last Friday and got rave reviews! Thanks!

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