Sheet Pan Roasted Vegetable Panzanella

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 make for a tasty, hearty meal!

Prep Time15

Cook Time40

Total Time55

Course: Main Dish, Side Dish

Cuisine: American

Keyword: bell peppers, Bread, eggplant, sheet pan meal

Servings: servings

Calories: 385kcal

Author: MaryAnn Dwyer

Ingredients

Panzanella

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

Vinaigrette Dressing

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

Instructions

Panzanella

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.

Vinaigrette Dressing

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.

Notes

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.

Nutrition