Roasted Root Vegetable Panzanella
Panzanella gets an autumnal Middle Eastern infusion when toasted whole wheat bread cubes are tossed with sumac-roasted root veggies and a pomegranate roasted red pepper vinaigrette, making for a hearty salad or vegetarian main dish.
Yield: 6-8 servings
  • 1 (1 lb) loaf crusty whole wheat bread
  • 2 sweet potatoes, peeled and cut into ½-inch dice
  • 1 large parsnip, peeled and cut into ½-inch dice
  • 5 medium carrots, peeled and cut into ½-inch dice
  • 4 tbsp olive oil, divided
  • 1½ tsp sumac
  • 1 tsp aleppo pepper
  • salt and black pepper, to taste
  • ½ lb roasted red peppers
  • 1½ tbsp pomegranate molasses
  • 1 tbsp white balsamic vinegar
  • 8 oz feta, crumbled
  1. Preheat oven to 400.
  2. Cut the loaf of bread into 1-inch cubes. Arrange on a parchment lined baking sheet in a single layer and roast for 10 minutes, or until crispy and starting to brown. Set aside.
  3. Combine the sweet potatoes, parsnip, and carrots in a large bowl. Toss with 2 tbsp of the olive oil, sumac, aleppo pepper, salt and black pepper. Arrange on a parchment-lined baking sheet in a single layer and roast for 30-40 minutes, or until tender.
  4. Meanwhile, in the bowl of a food processor, combine the roasted red peppers, 2 tbsp olive oil, pomegranate molasses, and white balsamic vinegar. Puree until smooth. Season with salt to taste.
  5. Toss the toasted bread cubes with the roasted root veggies, roasted red pepper dressing, and feta. Serve warm or at room temperature.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at