Panzanella With Roasted Squash and Tomatoes
- 1 pound summer squash, cut into 1-inch cubes
- 1 tablespoon chopped rosemary leaves
- 7 tablespoons extra virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 pint (about 2 cups) cherry tomatoes
- 2 cloves garlic, thinly sliced
- 4 cups (1-inch) whole-grain bread cubes
- 1/2 sweet red onion, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- This recipe is vegetarian
- Produce
- Cherry tomatoes (1 pint)
- Garlic (2 cloves)
- Red onion, sweet (1/2)
- Rosemary, leaves (1 tablespoon)
- Summer squash (1 pound)
- Condiments
- Dijon mustard (1 teaspoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil, extra virgin (7 tablespoons)
- Bread & Baked Goods
- Whole-grain bread cubes (4 cups)
- Drinks
- Lemon juice (1 tablespoon)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published July 27, 2011 (1 year ago).
49 people saved this recipe.
