Late Summer Roasted Vegetable Bread Salad

I'm becoming one of *those people*. You know, the people who won't stop talking about their dog(s) and everyone is like yeah we get it you love your dog whatever we don't care.   The other day I casually said, "I love Fox more than I love myself, he's so great!" and everyone was like "erm..." But, hey, I talk in extremes.  So, that's where I'm at in my life, how are you?

Other things I'm currently obsessing over:

So, anyhow, I made a bread salad!  It's kind of a twist on Panzanella, but instead of just bread and tomatoes, it's a whole bouquet of roasted summer vegetables and some roasted romaine lettuce leaves.  I first heard of Panzanella from my #1 ride-or-die gal, Lily, over at Kale and Caramel who made a spring-time version with pickled radishes.  I like this dish because it takes maybe twenty minutes to prepare and then you have a bowl of bread and roasted veggies, satisfying your need for carbs and nutrition all at once.  Right before serving it, I threw gobs of burrata cheese on top, and you should too!  Have a good hump day, loves!

Roasted Vegetable Bread Salad

(serves 6 - 8)

Roughly chop these things:

  • 2 heads endive
  • 1/2 small purple cabbage
  • 1 yellow squash
  • 1 zucchini
  • 2 small Poblano peppers

Toss them with 1/4 cup olive oil and roast in a roasting pan on high for 5 - 8 minutes until browning. Remove from oven and transport to a bowl to cool down to room temperature.

While that's cooking, chop this stuff:

  • 2 hearts of Romaine lettuce
  • 1/2 18" baguette

Toss with 1/4 cup olive oil, salt, and pepper, and roast on high in a roasting pan on high for 2 - 4 minutes.  Remove from oven and transport to a bowl to cool down to room temperature.

Once all of that is cooked and cooled, do this:

  • Slice 1 cup of cherry tomatoes in half and toss it with all of the above ingredients.
  • Give a sprinkle of red wine vinegar (optional).  
  • Serve the salad and top with spoonfuls of burrata and lots of Italian parsley.