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Prep 5 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • a few thin carrots, sliced into two/three pieces
  • a handful of turnip leaves, roughly chopped
  • 1 fennel bulb, cut into wedges
  • 1 beetroot, cut into wedges
  • 1 red onion, cut into wedges
  • a few garlic cloves, peeled and halves
  • a few whole beetroot leaves
  • a few whole basil leaves
  • sprinkle of dried Italian herb mix (or your herb of choice)
  • olive oil
  • squeeze of lemon juice
for the bread
  • half a loaf of sourdough
  • 1 garlic clove, crushed
  • olive oil
Roasted Vegetable Panzanella
My take on this beautiful Tuscan salad
Roasted Vegetable Panzanella Roasted Vegetable Panzanella

The perfect way to use up any bread that's past its best. This was 4-day fermented sourdough from a local farm shop, which was perfect for this roasted vegetable version of the classic Italian dish

  1. Season your vegetables with a sprinkle of the dried Italian herbs. Transfer everything (except your leafy greens) to a baking tray, season with sea salt and freshly-milled black pepper and douse with olive oil. Roast in a hottish oven for 25/30 mins, until the carrots are nice and soft
  2. Tear the sourdough loaf into rough pieces in a bowl. Add the crushed garlic clove, some sea salt and a drizzle of olive oil. Toss together and set aside
  3. Ten minutes before the vegetables are ready, add the bread and the leafy greens to the baking tray with a little more oil. Finish with a squeeze of lemon juice and eat hot or cold – delicious!

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Roasted Vegetable Panzanella
My take on this beautiful Tuscan salad

The perfect way to use up any bread that's past its best. This was 4-day fermented sourdough from a local farm shop, which was perfect for this roasted vegetable version of the classic Italian dish

Prep 5 minutes
Total 35 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • a few thin carrots, sliced into two/three pieces
  • a handful of turnip leaves, roughly chopped
  • 1 fennel bulb, cut into wedges
  • 1 beetroot, cut into wedges
  • 1 red onion, cut into wedges
  • a few garlic cloves, peeled and halves
  • a few whole beetroot leaves
  • a few whole basil leaves
  • sprinkle of dried Italian herb mix (or your herb of choice)
  • olive oil
  • squeeze of lemon juice
for the bread
  • half a loaf of sourdough
  • 1 garlic clove, crushed
  • olive oil
  1. Season your vegetables with a sprinkle of the dried Italian herbs. Transfer everything (except your leafy greens) to a baking tray, season with sea salt and freshly-milled black pepper and douse with olive oil. Roast in a hottish oven for 25/30 mins, until the carrots are nice and soft
  2. Tear the sourdough loaf into rough pieces in a bowl. Add the crushed garlic clove, some sea salt and a drizzle of olive oil. Toss together and set aside
  3. Ten minutes before the vegetables are ready, add the bread and the leafy greens to the baking tray with a little more oil. Finish with a squeeze of lemon juice and eat hot or cold – delicious!

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân