Winter panzanella
8
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Panzanella isn’t just for summer. Swap in some warm roasted vegies and you can it enjoy all year around.
Ingredients
Eggplant
1 medium, cut into 2cm pieces
Pumpkin
800 g, peeled, deseeded, cut into 2cm pieces
Cauliflower
2 cup(s), (1/2 medium head), cut into small florets
Fennel
2 small, cut into thin wedges
Olive oil
2 tbs
Radicchio
1 bunch(es), cut into thick wedges
White sourdough bread
200 g, (2x100g rolls), torn into coarse pieces
Red wine vinegar
2 tbs
Reduced-fat ricotta cheese
250 g
Fresh thyme
1 tsp, to serve
Instructions
1
Preheat oven to 220°C. Line 2 baking trays with baking paper. Combine eggplant, pumpkin, cauliflower and fennel in a large bowl and toss with half the oil. Divide evenly between prepared trays. Roast for 15 minutes.
2
Add radicchio and bread to trays. Roast for a further 10 minutes.
3
Combine vinegar with remaining oil. Place vegetables and bread in a large bowl. Season with salt and pepper. Add dressing and toss to coat. Serve sprinkled with ricotta and thyme.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.