This Sheet Pan Roasted Vegetable Panzanella is SUPER easy and delicious! Crispy bread chunks with eggplant, colorful bell peppers and shallots all tossed in a tangy dressing that make for a tasty, hearty meal!
Where are all my panzanella friends??
Living in the Garden State during the summers, we have a plethora of gorgeous fruits and vegetables to choose from.
So the last time I was at my local farm stand, I grabbed a big, beautiful eggplant and a few colorful bell peppers and decided it was time to whip up a hearty Sheet Pan Roasted Vegetable Panzanella.
Why You’ll Love this Recipe
I don’t know about you folks, but I can never have enough sheet pan meals in my arsenal. They’re beyond easy. Always delicious and clean up is a breeze because everything is cooked on just one pan.
And who doesn’t enjoy a salad with toasted bread cubes? They toast up beautifully right along with all the veggies in the oven and then everything is tossed with a tangy vinagrette.
This meal is a great way to use up that extra day old bread and those leftover veggies in your fridge.
Ingredients You’ll Need
- red, yellow and orange bell peppers
- olive oil
- kosher salt and pepper
- French boule
- red wine vinegar
- Dijon mustard
- basil leaves
Just grab a French boule or even a sourdough or multigrain loaf and cut it up into cubes and set aside. Then roughly chop your eggplant and bell peppers and peel the shallots and cut them into wedges.
Add everything to a large baking sheet and drizzle with olive oil and season with kosher salt and pepper. Toss everything together and roast away in your oven for about 40 minutes until the veggies are softened and the bread is crispy.
While everything is cooking you can make your vinaigrette dressing. It’s a simple combination of olive oil, red wine vinegar, garlic, Dijon mustard, kosher salt and pepper.
You’ll remove the tray from the oven to cool slightly before adding to a platter or serving bowl and tossing with your vinaigrette and fresh basil.
Nothing beats a sheet pan meal in my book folks! And when I can use fresh veggies from the farm stand during the summer all the better!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Sheet Pan Roasted Vegetable Panzanella
I used a French boule for this recipe, but you could also use a sourdough loaf or a multigrain loaf.
This recipe features a combination of red, yellow and orange peppers, but you could use any variety you prefer or have on hand.
It also includes shallots, but you could substitute red or yellow onions.
Don’t crowd everything on one sheet pan. If you don’t have a large one use two.
More Delicious Sheet Pan Meals to Enjoy
- 6 cups French boule bread, cut into 1-inch cubes
- 1 medium-large eggplant, trimmed and cut into 1-inch cubes
- 1 red bell pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 1 orange bell pepper, roughly chopped
- 3 large shallots, peeled and cut into wedges
- 2 Tbsp. olive oil
- kosher salt and pepper
- 8-10 basil leaves
- 1/2 cup olive oil
- 3 Tbsp. red wine vinegar
- 2 cloves garlic, minced
- 1 tsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- Preheat oven to 400 degrees F.
- Add your bread cubes and veggies to a large rimmed baking sheet. Drizzle with two tablespoons olive oil and season with salt and pepper. Toss until well coated. Roast for 35-40 minutes, tossing halfway through until the veggies are softened and the bread is golden brown.
- Remove from the oven and let cool slightly before adding to a large platter or serving bowl with the basil leaves and drizzling with the vinaigrette.
- While the panzanella is roasting make your dressing. Combine all ingredients in a small bowl and whisk together until well combined. You can also add to a jar instead and shake vigorously until well combined.
Recipe inspired by Olive Magazine