Friday, August 24, 2007

Roasted Vegetable Panzanella

I’ve made this now 3 times and it’s a show-stopper every time. But it does take over an hour and every time I’ve made it someone’s been around to help out with the kids, because you kind of need to keep an eye on all that’s going on. But it’s DELICIOUS, and worth it!
1 tbsp minced garlic
½ c olive oil, plus 3 Tbsp
1 whole wheat baguettes – cut into 1 inch cubes
1 white baguette – cut into 1 inch cubes
¾ lb cherry tomatoes
1 tsp salt
½ tsp pepper
1 lb green beans – trimmed and halved
3 tbsp balsamic vinegar
½ tsp sugar
8 oz fresh mozzarella, cut into 1/3 inch cubes
¾ C chopped fresh basil
Preheat oven to 425 degrees. Mix the garlic with ½ C + 3 Tbsp olive oil with a pinch or two of salt. Place the bread cubes in a large bowl and drizzle 3 tbsp of your olive oil/garlic mixture over the bread cubes. Spread the bread cubes on two cookie sheet pans and toast in the oven, stirring once or twice until golden– 10-12 minutes.
Toss tomatoes with 1 Tbsp of olive oil mixture, some more salt, and some pepper. Place tomatoes on cookie sheet. Toss green beans in 2 Tbsp oil, some salt and some pepper then arrange in single layer on another cookie sheet. Roast tomatoes and green beans for 12-16 minutes.
Add vinegar to remaining olive oil along with sugar, ½ tsp salt, and ¼ tsp pepper. Whisk well.
Put green beans, tomatoes (along with any pan juices) toasted bread, mozzarella and basil in a large salad bowl. Drizzle with oil/vinegar combination and stir to combine well. Let stand at least 15 minutes, and stir just before serving.

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