smoky panzanella with market vegetables

  

I enjoy watching cooking shows, and often see many dishes that look appealing, and then there are dishes that just look absolutely delicious . . . and Smoky Panzanella with Market Vegetables is one of them!  
  
Home-made croutons, smoked mozzarella, plenty of fresh chopped vegetables and a few roasted ones too . . . all tossed with a red wine vinaigrette. 

It's a light, healthy, and a down-right delicious dish!  
  

I was very anxious to try the recipe for myself, and always feel that cooking and feasting is more enjoyable when you're sharing the experience with your family and friends.  

Knowing that my best friend, Alex, was coming over for lunch, I thought it was the perfect time to prepare this dish, especially because it's great for vegetarians. If I were making it for my family, I would probably add pancetta too. Extra yum!  

~ Our lunch menu ~

Three Bean Soup
***

Smoky Panzanella with Market Vegetables
and heirloom tomatoes
***

Peach & Mango Green Tea
***

Fresh Strawberries, Whipped Cream, and Crushed Vanilla Meringue Cookies

  

If you've had panzanella before, then you know that it's an incredibly versatile dish/recipe! 

In the South, they substitute French bread for cornbread, and in the Fall . . . you can switch it up and use a hearty dark rye bread, blue cheese, toasted walnuts, roasted sweet potatoes and butternut squash, and a champagne vinaigrette.  Don't all the variations sound amazing?!?  

  
So grab a pen and paper . . . and add the ingredients listed below to your grocery list! Treat your family and friends to this easy Summer dish!  

Ok, so here ya go . . .  
   
Here's what you'll need . . . 
1 loaf French bread, cut or torn into 1-inch cubes (about 6 cups)
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 yellow bell pepper, seeded and cut into 1-inch dice
1 orange bell pepper, seeded and cut into 1-inch dice
1 yellow squash, cut into 1-inch dice
8 ounces smoked mozzarella, cut into 1/3-inch dice
8 ounces sugar snap peas, trimmed and sliced into thirds on the bias
8 ounces cherry heirloom tomatoes, halved
1 cup fresh basil leaves, torn
For dressing
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, grated or pressed
1/2 cup olive oil  
  
Preparation
Preheat the oven to 400 degrees F. 
In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet. 
In the same mixing bowl, toss the diced peppers and yellow squash with some extra-virgin olive oil, salt and pepper and place them on the other side of the baking sheet. 
Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn! 
Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper. 
Once the bread is toasted, combine the bread, peppers, and yellow squash with the smoked mozzarella, snap peas, and tomatoes (you can use the same bowl you tossed the bread, peppers, and squash in). 
Toss the salad with the desired amount of vinaigrette, and add the torn basil leaves. 
Let stand for 10 minutes before serving to allow the flavors to develop.

  

Bon Appetit!

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