Roasted Vegetable Panzanella Salad
Serves 4
20 mins prep
40 mins cook
60 mins total
This Roasted Vegetable Panzanella Salad is made with delicious root vegetables and creamy vegan mozzarella cheese. An Italian tradition that I love.
For the bread:
For the roasted vegetables:
For the dressing:
Toppings:
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Preheat oven to 350F and line 3 baking sheets with parchment paper. Set aside.
Arrange bread onto 1 baking sheet, drizzle with olive oil, seasoning and thyme. Lightly toss with hands and bake for around 10-15 minutes. Remove from oven, place into bowl and set aside to cool.
Into a large mixing bowl combine all your veggies, oil, seasoning, spice and lemon. Stir till well combined and arrange onto the baking sheets. Cook till carrots and parsnips are fork-tender, this may take up to 45 minutes.
While your veggies cook, prepare your fresh herbs and dressing. For the dressing, simply add all your ingredients into a jar and shake to combine. I suggest doubling the recipe.
Remove vegetables from oven and cool for at least 30 minutes before serving.
For serving, combine and gently toss your bread, veggies, mozzarella, fresh herbs and dressing. Serve on it's own or with your favourite pasta dish.
