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Monday's Leftovers: Roasted Vegetable Panzanella

Monday's Leftovers: Roasted Vegetable Panzanella

This all-purpose recipe is a practical rendition of the traditional Italian bread salad. If you have leftover beans or vegetables to use, or vegetables you want to showcase from your backyard, then this panzanella is perfect for you.

Here's a great tip I learned from my bread purveyor: Use a quality baguette that's a day old, as stale bread makes for crustier panzanella than fresh bread does.

To get the recipe,


Roasted Vegetable Panzanella

Roasted Vegetable Panzanella

Roasted Vegetable Panzanella


1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil


  1. Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  2. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well.
  3. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.
  4. Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.
  5. While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.
  6. Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well.
  7. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Serves 6 to 8.

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Join The Conversation
boredatwork boredatwork 8 years
ooooh yummy, panzanella...Ina Garten has a good recipe that uses champagne that stuff.
jen1975 jen1975 8 years
Yum, what temperature should the oven be on? Should it be the same for the bread and the vegetables? I really want to make this, but I am a total newbie at cooking.
nancita nancita 8 years
I have been dying to make panzanella. Totally bookmarking this recipe right now. I always seem to have old baguettes lying around.
shoneyjoe shoneyjoe 8 years
This is my favorite way to get rid of crap in my fridge. Of course, I don't tell my guests this...
ilanac13 ilanac13 8 years
i've never done anything like this before but it really looks great. i think that i'm getting hungry again, and it's only 10am!
jen1975 jen1975 8 years
What temp is the oven supposed to be at?
mamasitamalita mamasitamalita 8 years
I LOVE Panzanella, you can make it with anything :)
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