Ratatouille Panzanella Salad made with fresh eggplant, zucchini, mushrooms, garlic & tomatoes tossed with multigrain bread and a light Lemon Chardonnay Vinaigrette.
Since I made my first Panzanella Salad with roasted fennel & Heirloom tomatoes back in May 2012, my youngest has been asking me to make it again.
It was one of her favorite salads; however, I try not to eat too much bread (especially when it comes to eating salads!). Last week while I was grocery shopping, they had some day old bakery Multigrain bread for a fraction of what it would normally cost.
So I decided that I would experiment with another one and came up with this Ratatouille Panzanella Salad.
How do you make Ratatouille Panzanella Salad?
For this version, I used the base recipe for my Roasted Vegetable Ratatouille recipe; especially since all of these vegetables are in abundance right.
You'll need a loaf of mulit-grain bread, eggplant, zucchini, mushrooms, onion, garlic, plum tomatoes, and EVOO.
While the bread is in the oven, add your eggplant, zucchini, mushrooms, onion, garlic and tomatoes to baking sheet; then drizzle the olive oil on top.
Place in the oven with the bread and bake for approximately 15 minutes; turning once. Remove from the oven and cool. Add the bread, vegetables and prepared Lemon Chardonnay Vinaigrette to a bowl. Toss to coat and serve.
How do you make the Lemon Chardonnay Vinaigrette?
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Ratatouille Panzanella Salad
Ingredients
For the Ratatouille Panzanella Salad
- 1 lb. Loaf Multigrain Bread
- 2 c. Eggplant, skin on and large dice
- 1 Medium Zucchini, skin on and large dice
- 1 c. Mushrooms, sliced
- ½ Red Onion, large dice
- 2 Cloves Garlic, minced
- 2 Plum Tomatoes
- 2 tbsp. Extra Virgin Olive Oil
For the Lemon Chardonnay Vinaigrette
- 1 Lemon, zest and juice
- 2 tbsp. Chardonnay Wine (or other white wine)
- ¼ c. Light Olive Oil
- 1 tbsp. Fresh Rosemary, chopped
- 1 tbsp. Pecorino Romano Cheese, grated
Instructions
For the Ratatouille Panzanella Salad
- Preheat oven to 425 degrees F.
- Cut the bread into cubes, place on a baking sheet and spray with cooking spray
- Bake for 5-10 minutes; turning once, until they are brown. Remove from oven and cool.
- While the bread is in the oven, add your eggplant, zucchini, mushrooms, onion, garlic and tomatoes to baking sheet; then drizzle the olive oil on top. Place in the oven with the bread and bake for approximately 15 minutes; turning once. Remove from the oven and cool.
- Add the bread, vegetables and prepared Lemon Chardonnay Vinaigrette to a bowl. Toss to coat and serve.
For the Lemon Chardonnay Vinaigrette
- Add all ingredients to a bowl and whisk together until well blended.
Nutrition
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*Originally shared July 2013/Updated June 2018
Pamela says
This is amazing! Bookmarking after my summer cleanse. Food is my happy place. lol
Carrie's Experimental Kitchen says
Thanks Pamela, I hope you enjoy the recipe!
Carole says
Good one! Thanks for bringing this on over to the eggplant party. Cheers
Anita at Hungry Couple says
I also try not to eat much bread but we both do really love panzanella. Your ratatouille version sounds wonderful!!
Carrie Farias says
Thanks Anita, we really enjoyed this version ourselves!