• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About me
  • Shop
  • Subscribe

Throughthefibrofog

menu icon
go to homepage
  • Recipes
  • About me
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About me
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Salads

    Published: Oct 21, 2020 · Modified: Jun 22, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Roasted vegetable panzanella salad

    This roasted vegetable panzanella salad is a flavourful side salad combining fall vegetables, soaked bread and lots of herbs. A simple dish to make, and one that can be easily customised to your preferred fresh produce.

    roasted vegetable panzanella salad in a grey bowl.

    For more tasty side salads, check out my broccolini slaw and apple, fennel and radish salad. Both light and fresh, with so much flavour. My roasted beetroot and broccoli salad feels very 'fall' as well!

    This recipe was updated on 10 January with minor amendments to the recipe, as well as new tips and photos.

    Jump to:
    • What is panzanella?
    • Why you'll love this recipe
    • Ingredients
    • Variations to the recipe
    • Step by step instructions
    • Recipe tips and notes
    • More salad recipes to enjoy
    • Recipe

    What is panzanella?

    I'll admit I hadn't heard of panzanella until I was lucky enough to go to Italy a few times on holiday years ago. Panzanella is a Tuscan dish, traditionally made with stale bread, soaked in water and vinegar, tomatoes, cucumbers, onion and basil. All seasoned with extra virgin olive oil and salt (Recipes from Italy).

    This roasted vegetable version is a twist on the traditional ingredients, but keeps the focus on soaked bread, olive oil and herbs. It uses fall vegetables that are roasted to enhance their natural sweetness.

    For another version, you may like to see my panzanella without tomatoes, that uses fresh cucumber, onion and bell peppers. It's perfect for summer!

    Why you'll love this recipe

    • Fall flavours - roasted vegetables have a lovely sweetness and they go so well with the bread, olive oil and herbs.
    • Versatile - you can use the vegetables you prefer, or have to hand.
    • Easy to make - a simple recipe, with very little 'hands on' time.

    Ingredients

    bell peppers, sweet potato, salt, oil, herbs, maple syrup, bread and pumpkin seeds.

    The main ingredients you will need for this vegan panzanella are:

    • Bell peppers, sweet potato and carrot - the roasted vegetables of the salad.
    • Bread - use the type you prefer, and gluten free if required.
    • Dried herbs and olive oil - to soak the bread in.
    • Fresh herbs and pumpkin seeds - to garnish the salad.
    • Olive oil, apple cider vinegar, garlic and maple syrup - for the dressing.

    Variations to the recipe

    This is quite an adaptable recipe, and you can swap vegetables in and out for those you prefer or have to hand. Using squash or pumpkin during fall would be nice, or different types of bell pepper.

    I tend to use coriander, but basil or parsley would also work well. Basil is of course more traditional for a panzanella salad.

    Make sure to see the recipe card below for the full ingredients list and their quantities!

    Step by step instructions

    roasted vegetables on a baking tray
    bread and oil in a pan

    Step 1

    Arrange the vegetables on the baking tray and drizzle with about 1 tablespoon olive oil. Bake until fork tender.

    Step 2

    Heat 1 Tbsp. olive oil in a pan, and add your bread. Sprinkle over the dried herbs. Cook over a low heat, flipping the bread often. Add more oil if required. The bread should turn slightly crispy and light golden brown.

    Step 3

    Once cooled, combine the vegetables, pumpkin seeds and bread in a bowl, and drizzle over the dressing. Sprinkle over any extra salt and pepper to taste, and fresh herbs.

    Recipe tips and notes

    • Cook the vegetables until fork tender and slightly browning at the edges for the best taste.
    • Adjust the amount of herbs to taste preference.
    • For those who love garlic, you may like to add more to the dressing.
    • The bread will soak up the olive oil quite quickly, so add more to the pan if it feels too dry.
    roasted vegetable panzanella salad in a grey bowl surrounded by herbs and garlic.

    More salad recipes to enjoy

    Find exciting and flavourful salads, including my popular kale wild rice salad and quinoa arugula salad, amongst many others. Some recent recipes to try out:

    • Beetroot broccoli salad
    • Kale apple slaw
    • Pear and fennel salad
    • Turkey pasta salad (without mayo)

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    roasted vegetable panzanella salad in a grey bowl

    Roasted vegetable panzanella salad

    Claire
    This roasted vegetable panzanella is a 'fall take' on the traditional Tuscan dish. Super easy to make, it is a lovely vegan option on its own or you can pair with chicken, fish or cheese for a heartier meal. Makes 2 servings as a side dish.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Appetizer, Lunch, Main Dish, Salad, Side Dish
    Cuisine American, British, Italian
    Servings 2 servings

    Ingredients
      

    • 2 small-medium sweet potato cut into 1 inch chunks
    • ½ cups broccoli cut into small florets
    • ½ red bell pepper diced
    • ½ green bell peppers diced
    • 1 large carrot diced
    • 1 slice of bread of your choice, or french baguette. Cut into 1 inch pieces.
    • 2 Tbsp. olive oil divided
    • pinch mixed herbs
    • 1 Tbsp. pumpkin seeds
    • handful fresh herbs

    For the dressing

    • 2 Tbsp. extra virgin olive oil
    • 1 Tsp. apple cider vinegar optional
    • ½ garlic clove crushed, optional
    • 1 Tsp. maple syrup
    • pinch salt
    • pinch black pepper optional

    Instructions
     

    • Preheat the oven to 200C and line a baking tray with parchment paper.
    • Arrange the vegetables on the baking tray and drizzle with about 1 tablespoon olive oil. Bake for 20-30 minutes until cooked through and fork tender.
    • Heat 1 Tbsp. olive oil in a pan, and add your bread. Sprinkle over the dried herbs. Cook over a low heat, flipping the bread often. Add more oil if required. The bread should turn slightly crispy and light golden brown.
    • Once cooled, combine the vegetables and bread in a bowl, and drizzle over the dressing. Sprinkle over any extra salt and pepper to taste, and fresh herbs.

    Notes

    • Ensure the vegetables are fork tender after being roasted. Check on them after 20 minutes, as they can cook quite fast if cut into small pieces.
    • Fry the bread on a fairly low heat. You may need to add extra oil as it soaks it up.
    • If not vegan, then you can use honey rather than maple syrup in the dressing if you prefer.
     

    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

    All ingredients in this roasted vegetable panzanella score 0 on the SIGHI list, with the exception of:
    • bread (for the wheat), which scores 1.
    • apple cider vinegar, which scores 1.
    • black pepper, which scores 2.
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Pin
    Share
    « Gingerbread chia pudding
    5 ways you can support a loved one with chronic illness during the holidays »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

    Popular recipes

    • Ginger beer (yeast free)
    • Spiced poached pears (without wine)
    • Rosemary chicken fillets (pan fried)
    • Apple and pear smoothie

    Recent Recipes

    • Low histamine teas (and coffee alternatives)
    • Whipped ricotta crostini
    • Low histamine nuts and seeds (with recipes)
    • Easy flaxseed pudding

    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

    Footer

    ↑ back to top

    About

    • About Me
    • Disclaimer
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    Copyright © 2022 Through The Fibro Fog

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT