Monday, July 18, 2011

Summer Panzanella Salad

I had some fresh veggies I needed to use up, and couldn't figure out what to do with them.  Between having 2 small kiddos and the summer heat, my dinners have been lacking.  Acouple of searches later, I decided to do a panzanella salad.

1/2 loaf pumpernickel bread, cut into 1 inch pieces
1 red onion, cut up
1 pint grape tomatoes (I cut them in half, but next time I would leave them whole)
2 zucchinis, cut into 1 inch pieces
3 T light balsamic vinegarette
1/4 cup parsley
1 can chickpeas, drained and rinsed

Preheat oven to 350 degrees.
Drizzle 1 T EVOO on bread and toast for 10 minutes.
Transfer bread to bowl.
Place tomatoes, onion, and zucchini on baking sheet and drizzle 1 T EVOO on baking sheet.  Sprinkle a pinch of salt and pepper on veggies and roast for 30-40 minutes. 
Remove baking sheet from oven, pour vinegarette over veggies and scrape the bottom of the baking sheet to get all the bits up.
Transfer veggies to bowl with toasted bowl.
Add parsley and chickpeas.
Stir to combine and serve.

Toasted bread

Veggies ready to roast

Roasted veggies with chickpeas and parsley

The finished product ready to serve

Makes a great summer meal and the chickpeas added make it filling.

As a main course, serves 2
As a side dish, serves 4.

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