Tuesday, August 14, 2012

Roasted Vegetable Panzanella

Things I learned while making this recipe:

1. Panzanella does not always result in soggy bread, like the ones I have made before.

2. Suddenly I seem to really like capers. I am unsure when that happened.

3. Amish Butter Cheese is not like mozzarella at all but is still a good stand-in for this recipe. (Fontina would work, too.)

4. Purple green beans from the farmer's market turn green when you roast them.

This was excellent. I really, really enjoyed having this for dinner last night. I wish I had kept the bread and vegetables separate from one another so I could take some for lunch today (soggy bread, ick!). I would definitely make this again. It is a lovely summer meal.

panzanella

Roasted-Vegetable Panzanella
Gourmet, June 2006

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

1 large garlic clove
1/2 cup extra-virgin olive oil
3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette -- cut into 1-inch cubes (12 cups)
3/4 pound cherry tomatoes -- halved
1 teaspoon salt
1/2 teaspoon black pepper
1 pound green beans -- trimmed and halved crosswise
3 tablespoons balsamic vinegar -- (preferably white)
3 tablespoons capers -- (packed in brine) rinsed, drained, and chopped
1/2 teaspoon sugar
19 ounces cannellini beans or chickpeas -- rinsed and drained
1 pound lightly salted fresh mozzarella -- cut into 1/3-inch dice
3/4 cup chopped fresh basil

1. Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.

2. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

3. Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

4. While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

5. Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving. add your own note

Servings: 8

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