Roasted-Vegetable Panzanella

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 3 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This roasted vegetable panzanella is a sophisticated twist on the classic Tuscan bread salad, bringing together Mediterranean flavours with a satisfying, rustic texture. By roasting the cherry tomatoes and green beans, you intensify their natural sweetness, which beautifully complements the salty kick of capers and creamy fresh mozzarella. The golden, garlic-infused baguette cubes soak up the dressing and roasting juices, ensuring every mouthful is packed with savoury depth.

As a hearty vegetarian main or a generous side dish for a summer barbecue, this salad is both versatile and nutritious. The addition of cannellini beans provides a boost of plant-based protein, making it a filling option for a healthy lunch. For the best results, allow the salad to rest for fifteen minutes before serving; this simple step lets the flavours meld and softens the bread just enough while maintaining a delightful crunch.

Ingredients for Roasted-Vegetable Panzanella

1 large garlic clove
120ml plus 45ml extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (1800g )
350g cherry tomatoes, halved
1 चम्मच नमक
1/2 चम्मच काली मिर्च
450g green beans, trimmed and halved crosswise
45ml balsamic vinegar (preferably white)
45ml capers (packed in brine), rinsed, drained, and chopped
1/2 चम्मच चीनी
1 (550g) can cannellini beans or chickpeas, rinsed and drained
450g lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil

How to make Roasted-Vegetable Panzanella

Arrange oven racks in upper and lower thirds of oven and preheat oven to 218°C.

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 120ml olive oil in a slow stream, whisking until combined well. 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.

Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoons salt, and 1/8 teaspoons 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 teaspoons salt and 1/8 teaspoons 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.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoons salt, and 1/4 teaspoons pepper and whisk to combine well.

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. Let stand 10 to 15 minutes at room temperature to allow flavours to develop, then stir just before serving.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.