| Prep Time | 20 minutes |
| Servings |
servings
|
Ingredients
Salad
- 3 medium Zucchinis cut into 1/4 inch slices
- 2 tablespoons Olive Oil divided
- 1 Bread Baguette Cubed about 10 ounces
- 1 1/2 cups Cherry Tomatoes halved
- 1 Green Pepper chopped
- 1/2 Red Onion sliced thinly
- 1 1/2 cups Mozzarella Cheese Pearls about 8 ounces
- Salt to taste
- Pepper to taste
Dressing
- 1/4 cup Balsamic Vinegar
- 3 tablespoons Olive Oil
- 1 clove Garlic Minced
- 2 teaspoons Granulated Sugar
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Pepper
Ingredients
Salad
Dressing
|
Instructions
- Start by roasting the zucchini. Place the zucchini onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Bake at 400 degrees for about 25-28 minutes stirring halfway through. The zucchini should be lightly browned and tender, but not mushy.
- In a large bowl, add the bread cubes and drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Toss to combine. Transfer to a baking sheet and bake at 400 degrees until lightly browned. (About 12-14 minutes.) Stir once during the baking process.
- Allow the zucchini and bread cubes to cool completely.
- In a large bowl, add the roasted zucchini, toasted bread, tomatoes, green pepper, red onion, and mozzarella. In a small bowl or dressing container, whisk together the dressing ingredients until combined. Drizzle over the salad and toss gently to combine. This Roasted Zucchini Panzanella is best served immediately. (Though, I enjoyed the leftover portion just as much the following day.)
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