A blue tablecloth topped with two grey plates. Each plate is filled with red and yellow roasted vegetable and green basil leaves

Healthy panzanella

  • serves 2
  • Easy

Make this hearty roast panzanella for a wholesome autumnal dinner. Crisp up the bread with juicy veg and drizzle in a piquant dressing to get the taste buds dancing

Advertisement

Enjoy this healthy panzanella, then check out our classic panzanella, roast vegetable salad, roast pumpkin salad and more vegetarian salad recipes.

Advertisement

Ingredients

  • red pepper 1, roughly chopped
  • yellow pepper 1, roughly chopped
  • aubergine 1, trimmed and cut into 2.5cm chunks
  • shallots 2 long, peeled and cut into slim wedges
  • wholegrain bread 180g, torn into small chunks
  • extra-virgin olive oil 3 tbsp
  • red wine vinegar 3 tbsp
  • Dijon mustard 1 tsp
  • runny honey 1 tsp
  • basil leaves 15g, torn

Method

  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the peppers, aubergine, shallots and bread into a large baking tray. Drizzle with 1 tbsp of the oil and season. Using your hands, toss everything together on the tray. Roast for 40 minutes, tossing halfway, until the vegetables are tender and golden on the edges, and the bread is golden and crisp.

  • Step 2

    Meanwhile, put the vinegar, mustard and honey in a bowl and whisk together. Slowly drizzle in the remaining oil and continue to whisk until emulsified. Season.

  • Step 3

    Let the roasted veg and bread cool slightly in the tray and then drizzle over the dressing. Toss together with the basil and serve immediately.

Try more vegetarian salad recipes

Crunchy Tex-Mex-style sweetcorn salad

Nutritional Information

  • Kcals 471
  • Fat 20.2g
  • Saturates 3g
  • Carbs 51.4g
  • Sugars 16.8g
  • Fibre 15.2g
  • Protein 13.3g
  • Salt 1.2g
Advertisement