Feeds:
Posts
Comments

Posts Tagged ‘Panzanella’

Roasted Vegetable Panzanella with Eggplant | Relishing It

One of my favorite summer meals is panzanella.  If you’re not familiar with this little dish, it is simply a bowlful of seasonal vegetables with homemade croutons or bread and a dressing of some sort.  And it is wonderful.  This fresh version with tomatoes and peppers is one that I make frequently.

Roasted Vegetable Panzanella with Eggplant | Relishing It

Roasted Vegetable Panzanella with Eggplant | Relishing It

Roasted Vegetable Panzanella with Eggplant | Relishing It

Today I wanted to create something just as pleasing, but a bit different.  I wanted to be both delicious and satisfying as well as be loaded with vegetables.  I know I’ve preached this before, but eating vegetables is key to keeping me feeling good, so I really try to pack them in throughout the day.  One of the vegetables that I wanted to rely on for this receipe is eggplant.  Why eggplant?  Well, because I can’t stop buying it at the farmers market– it’s just so darn gorgeous.  I have a weird relationship with this vegetable.  I don’t generally love the flavor, and at times I find the texture to be a bit…unique.  I needed to find a way to appreciate it, aside from the aesthetic, because admiring its beauty while it sits unused on my countertop is a bit wasteful.  And the other recipes I’ve tried have just seemed ho-hum or so loaded with other unhealthy things that it kind of defeated the point of eating healthy.  So that’s why eggplant.

Roasted Vegetable Panzanella with Eggplant | Relishing It

Thankfully, not only did I find a way to use it, I found a way to actually enjoy it!  This panzanella is everything that I wanted it to be.  Using small globe-like eggplants worked well in this recipe.  The seeds are smaller, which appeals to me.  The vegetables became tender and delicious when roasted.  Tossing them with homemade croutons, a red wine vinaigrette, and feta was a beautiful combination.  The feta melted slightly against the warm vegetables.  It was magical.  The smashed garlic cloves become soft and buttery.  Roast whatever vegetables you have on hand– it will work.  Change up the cheese, if you want.  Goat or ricotta salata will work well, too. Enjoy!

Roasted Vegetable Panzanella with Eggplant | Relishing It

The Recipe: Roasted Vegetable Panzanella with Eggplant

(serves 2)

about 10 small eggplants, diced

1-2 red peppers, cut into bite-sized pieces

handful of small cherry tomatoes

1 small red onion, diced

3 garlic cloves, smashed

1 hot pepper, optional

olive oil, salt, and pepper

1/4 – 1/2 baguette, cubed

Feta, goat, or ricotta salata cheese crumbles, to garnish

For the Vinaigrette:

1 garlic clove, finely minced

1/2 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

about 3-4 sprigs of fresh thyme, leaves removed

salt and pepper, to taste

Preheat the oven to 375°F.  On a large baking sheet with parchment paper, toss the eggplant, peppers, onions, tomatoes, and garlic cloves together with 1-2 tablespoons of olive oil and a sprinkle of salt and pepper.  Roast for 20-25 minutes, or until the vegetables are tender.

Meanwhile, toss the cubed baguette with 1-2 tablespoons of olive oil and spread on another baking sheet.  Sprinkle with salt and pepper and bake on the bottom rack until just crispy, about 10 minutes.  Remove from oven.

Make the vinaigrette by mixing the garlic clove, mustard, thyme leaves, and red wine vinegar together.  Then whisk in the olive oil.  Season with salt and pepper.

When the vegetables are done roasting, mix them together with the homemade croutons.  Then toss everything with the red wine vinaigrette.  Re-season with salt and pepper, if necessary.  Serve with feta crumbles on top and even a few more thyme leaves.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

 

 

 

 

Advertisements

Read Full Post »

Just in case I haven’t been clear, I LOVE the colorful array vegetables available this time of season.  For today’s recipe, I put together one of my favorite beautiful, delicious salads.  Panzanella is an Italian salad that usually consists of soaked stale bread and tomatoes.   My version includes a greater variety of ingredients, and a little more crunch from the bread.  Now a purist may say that it isn’t panzanella, but when it tastes this good, why quibble over the name?  Panzanella it is, and it’s marvelous.

This was the first week that I finally found red peppers at the farmers’ market.  My kids and I love them as a snack.  Here I used mini sweet multi-colored peppers.  Cute and tasty!  Since fresh cucumbers and red onions are plentiful now, I added those as well.  For the cheese, I used (surprise!) ricotta salata.  Yes, it’s my go-to addition, but the creamy texture and saltiness work perfectly in so many dishes.  It seems I’m always poking around for another piece of it with every bite.   The ricotta salata also makes this salad a bit more substantial– we ate it as a light meal rather than a starter.

Of course the star of the salad is the crusty bread and red wine vinaigrette.  I like to tear my bread rather than cut it– more dressing seems to get into the crevices.   I could eat the bread and dressing alone, which I guess that’s the point of the salad— it’s nice to get some healthy vegetables in there, too.  When assembling the salad try to keep most of the vegetables relatively the same size.  I love this combination of flavors– it’s one of my favorite things to eat during the summer.  It makes a nice, light meal that I find myself eating pretty much every day for lunch.

The Recipe:  Panzanella

(The measurements are vague — make as big of a salad as you want.  You will have plenty of dressing.)

2 large cucumbers, chopped

2 cups mini multi-colored peppers, chopped  (or 1 red and 1 yellow bell pepper, chopped)

6 Roma tomatoes, chopped

3 mini – red onions, thinly sliced  (or 1 small red onion)

handful of fresh garden lettuce, torn

12-15 basil leaves, whole

1/3 cup cubed ricotta salata cheese  (feta can be substituted)

1 baguette, torn into bite-sized pieces

2 tablespoons extra-virgin olive oil

salt and pepper

1 teaspoon fresh thyme, chopped  (or 1/2 teaspoon dried)

Red Wine Vinaigrette

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1 clove garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon fresh thyme, chopped

kosher salt and freshly cracked pepper to taste

To Toast the Bread:  Preheat oven to 375°F.  Toss the torn bread with 2 tablespoons olive oil,  1 teaspoon fresh thyme, salt and pepper.  Put onto a baking sheet and bake until the bread chunks are golden brown and have a nice crunch to them — about 10-15 minutes.  Remove from oven and set aside.

To Make the Vinaigrette:  In a medium-sized bowl, mix the vinegar, garlic, 1/2 teaspoon thyme, and mustard.  Using a whisk, slowly add the extra-virgin olive oil, whisking all the while.  Add salt and pepper to taste.  Set aside.

To Assemble the Salad:  In a large salad bowl, add the garden lettuce, cucumbers, peppers, tomatoes, ricotta salata cheese, red onion, basil, and toasted bread.  Pour some of the dressing onto the salad.  Toss.  Let sit for a few minutes before eating so the dressing has a chance to soak into the bread a bit.  Add more dressing, salt, and pepper, if necessary.  Enjoy!

I hope you are enjoying your summer produce as much as we are.  This is a beautiful time of year!  Have a great weekend.  Take Care.

Laurie

Follow me on Twitter

Read Full Post »

%d bloggers like this: