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Roasted squash and beet panzanella

If you have some stale bread, the easiest way to use it up is to make panzanella. This roasted squash and beet panzanella is taking the idea a bit further, making a lovely and filling dish during the winter months. You can use fresh herbs too - rosemary, oregano and thyme would work well with the roasted veggies!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g beetroot
  • ½ medium butternut squash
  • 2 tsp mixed Italian herbs dried
  • 2 Tbsp olive oil
  • 200 g stale rustic bread or ciabatta
  • 2 cloves garlic
  • 1 red chilli deseeded
  • 1 red onion
  • 1 handful basil leaves
  • 2 large handfuls of mixed baby salad leaves such as rocket, baby spinach, watercress
  • Dressing: 2 Tbsp red wine vinegar 1 Tbsp olive oil

Method
 

  1. Preheat the oven to 200°C.
  2. Peel the beetroot and squash then cut them into bite-sized chunks.
  3. Arrange them in a roasting tray, then sprinkle with herbs and drizzle with the oil. Rub the herby oil into the vegetables. Put the tray in the oven.
  4. Meanwhile, tear the bread into chunks, and toss with the oil. Chop the garlic and chilli, sprinkle these over the bread.
  5. When the vegetables are tender (after 25-30 minutes), add the bread, garlic & chilli pieces, mix everything well. Bake for another 5-10 minutes until the bread is crisp and golden.
  6. Meanwhile, thinly slice the onion. Mix the dressing, season to taste.
  7. Transfer the vegetables into a large serving bowl. Add the onions and pour over the dressing. Toss well. Let it cool for a couple of minutes, while you chop the basil leaves.
  8. Add the basil and lettuce leaves. Toss well. Season to taste.