FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Summer Vegetable Panzanella

4 faves
Nutrition per serving    (USDA % daily values)
CAL
467
FAT
34%
CHOL
0%
SOD
51%

Comments

Add a comment

Ingredients for 4 servings

6 cups cubed & lightly toasted bread

1 can or jar drained and biased cut hearts of palm

3 medium tomatoes, seeded and cut into chunks

1 large zucchini, sliced then quartered

2 medium yellow squash, sliced then quartered

1/3 cup toasted pine nuts

1 small red onion, cut into 1/2 inch rings then quartered

1 ear of yellow or white corn, raw kernels removed

1/2 fresh basil, roughly chopped or torn

1 clove garlic, chopped

EVOO, sea salt, and fresh ground black pepper, to taste

You might also like

Spring Panzanella
smitten kitchen
Balsamic Butternut, Kale And Cranberry Panzanella
Cookie and Kate
End Of Summer Panzanella
Sprouted Kitchen
Panzanella
Epicurious
Grilled Panzanella
Pamela Salzman
The BLT Panzanella
The Naptime Chef
Spring Greens Panzanella
Sunday Suppers
Summer Vegetable Panzanella With Dill Havarti
The Naptime Chef
Watermelon Panzanella Recipe
Food Republic
Panzanella With Anchovy And Mint
The Kitchn