This is one of my all-time favorite dishes to make, and I can’t believe I’ve never posted about it before here on SJL. At least I don’t think I have. When I saw on Saturday that squash and zucchini were available at the farmers market, I knew I’d be making it this week. Panzanella is traditionally an Italian peasant dish that used stale bread soaked in water, but this recipe takes it from a peasant dish to a guest-worthy dish.
Bell peppers, zucchini, squash, onions, garlic and grape tomatoes get roasted then added to toasted sourdough cubes and doused with a vinaigrette. It’s so very good, and very hard not to pick at the bowl while it’s sitting for a half hour before serving while the flavors meld together.
I first about Sourdough Panzanella with Roasted Summer Vegetables on MNN a few years ago. You can hop over there for the recipe and then make this!