Wishing you safe travels and joyful reunions this week, wherever your holidays take you or whatever you’re celebrating.
Between the cookies, pies and mid-day snacks, this panzanella paired with a smooth, full-bodied Kendall-Jackson Grand Reserve Chardonnay is a welcome reprieve from the other heavy, sugar-laded dishes I’m eager to indulge in between now and the New Year. What’s more, this winter panzanella recipe can be altered based on what veggies you happen to have in your fridge. Don’t have fennel on hand? Try grilled squash or brussels sprouts!
- 6 medium carrots
- roughly chopped 6 medium beets
- quartered 2 fennel bulbs,cut into small pieces
- 2 cups butternut squash
- diced 1 shallot
- minced 4 cups cubed bread
- 2 cups kale, torn into pieces
- 1 cup flat leaf parsley
- chopped 1 apple
- sliced thin olive oil
- balsamic vinegar
- salt/pepper to taste
- Preheat oven for 350′ F. On a sheet pan, coat bread cubes with a generous drizzle of olive oil and balsamic vinegar. Toast in the warm oven for 10 minutes. Remove from heat.
- On a second sheet pan, coat prepared carrots, butternut squash, fennel, and beets with olive oil and more balsamic. Roast in the oven for 30+ minutes, until the edges start to crisp and brown.
- In a large bowl, combine bread cubes with browned vegetables. Stir in shallots, kale, parsley, apple, and a bit more olive oil, balsamic, and a generous amount of salt and pepper. Stir to thoroughly coat each component. Let sit for 30 minutes to soak up the flavor before serving.