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.

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.

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!

Ingredients

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

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.

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:

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

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

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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

  

1x2x3x

• 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!