Salads are my favorite way to pack lots of different flavors and textures into one meal – and today this Roasted Vegetable Winter Panzanella is having a moment in the spotlight!
kosher salt and freshly cracked black pepper to taste
Instructions
Preheat the oven to 350 degrees F. Rip the bread into small-ish pieces. Transfer bread to a bowl. Prepare a parchment lined baking sheet. Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning. Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings. Transfer the croutons to the parchment paper and bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.
Transfer the prepped veggies onto a baking sheet and drizzle with olive oil and season with salt and pepper. Place in a 425 degree oven bake for 25-35 minutes, until golden.
While the veggies roast, massage the kale with the olive oil, lemon juice and salt. Transfer to a large bowl. Remove veggies from oven, adjust salt and pepper as needed. Toss the roasted vegetables with the kale, croutons and drizzle with vinaigrette. Serve immediately.
Notes
Feel free to select a different vinaigrette or make this one with a vegan Parmesan to make the entire meal vegan.