Roasted Ratatouille Panzanella {Vegan}

I just love this Roasted Ratatouille Panzanella with Parmesan Dressing and you will too!  It’s fresh, it’s easy and it tastes amazing.  Using vegetables that are in season such as zucchini, yellow squash, cherry tomatos and red onions … many of the ingredients found in a traditional ratatouille.  You could also add eggplant to this dish.  Then, cube up some crusty bread and either pan fry or toast them so they can soak up as much of that yummy parmesan dressing as possible.  Top with fresh herbs such as parsley and basil and you are good to go!

Roasted Ratatouille Panzanella

Roasted Ratatouille Panzanella

I always use my Breville Mini Toaster Oven whenever possible because it is HOT outside right now.  We hit a record 116 the other day here in Arizona.  I can’t bear to turn on the oven when it’s this hot.  Coat the veggies with a bit of oil (coconut, grapeseed, etc.) and season with salt and pepper.  I turned them once or twice during the roasting process so they would cook evenly.

Roasted Ratatouille Panzanella

Roasted Ratatouille Panzanella

While those are roasting, you can cube up the bread and toss with oil, salt and pepper.  You can either pan fry these or toast them in the oven.

Roasted Ratatouille Panzanella

Roasted Ratatouille Panzanella

The parmesan dressing is really simple.  Whisk together the oil, red wine vinegar, salt, pepper and vegan parmesan.  If it’s too tart for you, try adding a squeeze of agave or a teaspoon of vegan sugar.

In a large bowl, toss the toasted bread cubes with the roasted veggies.  Drizzle the dressing over everything and toss well to coat.  Allow to sit for a few minutes so the bread will absorb some of the flavor.  Panzanella is typically served at room temperature, but can also be served warm.

Roasted Ratatouille Panzanella

Roasted Ratatouille Panzanella

 

Roasted Ratatouille Panzanella {Vegan}
Serves: 4
Ingredients
  • [u]FOR THE RATATOUILLE:[/u]
  • 1 C Cherry Tomatos, chopped
  • 1 C Zucchini, chopped
  • 1 C Yellow Squash, chopped
  • 1/2 C Red Onion, coarsely chopped
  • 1 tsp Oil (coconut, grapeseed, etc.)
  • Salt and Pepper, to taste
  • [u]FOR THE BREAD CUBES:[/u]
  • 2 C Crusty Bread, cubed and toasted
  • 1 tsp Oil (coconut, grapeseed, etc.)
  • Salt and Pepper, to taste
  • Parsley or Basil, for garnish
  • [u]FOR THE VEGAN PARMESAN DRESSING:[/u]
  • 1/8 C Oil (coconut, grapeseed, etc.)
  • 1/4 Red Wine Vinegar
  • 1/4 C vegan Parmesan (such as Go Veggie, Parma, etc.)
  • Salt and Pepper, to taste
  • OPTIONAL: 1 tsp Agave
Instructions
  1. Preheat oven or toaster oven to 375 degrees.
  2. Chop all vegetables to the same size, about 1/2″ and leave the cherry tomatos whole. Toss lightly with oil and season with salt and pepper.
  3. Roast until tender and slightly charred on the edges.
  4. Cube the bread into 1/2″ pieces and toss lightly with oil, salt and pepper. Toast in the oven or toaster oven until crisp and golden.
  5. Whisk together all of the dressing ingredients. Taste for seasoning. If you want to cut down the tartness, add 1 tsp of agave, or more to taste.
  6. Toss the veggies and their juices with the bread. Drizzle the dressing on top and toss well to coat. Allow to sit for a few minutes so the bread can absorb all of the flavors and soften slightly. Top with additional vegan parmesan, if desired.
  7. Garnish with herbs such as parsley or basil.
  8. Can be served warm or at room temperature.

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