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Sheet Pan Panzanella Salad

A salad made from roasted vegetables and day-old bread made on a sheet pan: a twist on a traditional Italian panzanella bread salad.

Course Salad
Cuisine American
Keyword panzanella
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 2 cups spiralized zucchini
  • 1 cup multi-colored cherry tomatoes
  • 1/2 large red onion, finely sliced
  • 1/2 each of a red, yellow, and orange bell pepper, cored and diced
  • 2 1/2 cups day-old firm bread (preferably a baguette or French-style bread), torn or cubed
  • 1/4 cup black kalamata olives (optional)
  • 1/3 cup extra virgin olive oil
  • salt to taste
  • fresh basil for garnish

Instructions

  1. In a large bowl, toss the zucchini, tomatoes, onion, peppers, bread, and olives (if using) along with the olive oil.

  2. Spread the mixture evenly on a large sheet pan. Roast at 350 degrees for 40 minutes, or until zucchini appears to be lightly browning and bread is crusty.

  3. Remove from pan, add salt to taste and garnish with basil. Serve warm or at room temperature. (Best to serve all at once; the bread cubes do not preserve well in the refrigerator.)