Roasted winter veg panzanella recipe
Created by The Tesco Recipes team
This warming winter salad is packed full with vibrant veggies. Pop all the ingredients into a baking tray, then let the oven do all the work. Serve with a zingy garlic dressing and enjoy!
See method- Serves 4
- Takes 50 mins
- 383 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 raw medium beetroot, each sliced into 8 wedges
- 1 large sweet potato, scrubbed and cubed
- 1 small caulifower, trimmed and broken into small florets, leaves chopped
- 1 medium red onion, sliced into 8 wedges
- 2½ tbsp vegetable oil
- 15g fresh parsley, stalks and leaves separated and chopped
- 150g crusty wholemeal bread, torn or cut into bite-size chunks
- 400g tin white beans, such as butter beans, drained and rinsed
For the dressing
- 1 tbsp red wine vinegar
- 2 tbsp organic rapeseed oil
- 1 garlic clove, crushed
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Shop ingredientsEach serving contains
- Energy
- 1605kJ 383.0kcal
- Fat
- 17g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 41.3gProtein 11.3gFibre 10.8g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the veg, apart from the cauliflower leaves, in a large roasting tin with 2 tbsp oil, the parsley stalks and some seasoning. Roast for 25 mins.
- Add the bread, cauliflower leaves and remaining vegetable oil to the tin; stir to coat well. Roast for 13-15 mins until the veg is tender and the bread is golden and crisped.
- Meanwhile, mix the dressing ingredients together in a bowl and season with black pepper. Fold through the drained beans and leave to soak.
- Once the bread and veg are roasted, tip the beans and dressing into the tin; mix well. Add half the parsley leaves and toss well. Garnish with the remaining parsley to serve. This recipe is great served alongside grilled chicken.
- See more Hearty salad recipes
