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 and I decided that I would experiment with another 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 now. I roasted garden fresh eggplant, zucchini, mushrooms, garlic and tomatoes, mixed in the multigrain bread then gently tossed the salad with a light Lemon Chardonnay Vinaigrette.
This salad was wonderful and encompassed all of the flavors of a typical ratatouille. My family really enjoyed it and for me it was a toss up which version I liked best. ~Enjoy!
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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
- 1/2 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)
- 1/4 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.
- 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.
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*Originally shared July 2013/Updated June 2018
I also try not to eat much bread but we both do really love panzanella. Your ratatouille version sounds wonderful!!
Thanks Anita, we really enjoyed this version ourselves!
Good one! Thanks for bringing this on over to the eggplant party. Cheers
This is amazing! Bookmarking after my summer cleanse. Food is my happy place. lol
Thanks Pamela, I hope you enjoy the recipe!