Healthy Winter Panzanella
We had fun transforming and adapting the classic Italian Panzanella into a winter dish, using three of our best kitchen allies for health: cauliflower,...
Ingredients
Serves:
4
- The florets from ½ large broccoli (about 9 oz)
- The florets from ½ medium cauliflower (about 9 oz)
- The florets from ½ medium Romanesco (about 9 oz) or the same weight of Brussels sprouts, roots removed and cut in half
- 3 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
- 1 ½ tablespoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
- 1 ½ tablespoons dried onion flakes or onion powder
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 medium-large slices of sourdough wholewheat bread, 0.5-inch thick
- The florets from ½ large broccoli (about 250 grams)
- The florets from ½ medium cauliflower (about 250 grams)
- The florets from ½ medium Romanesco (about 250 grams) or the same weight of Brussels sprouts
- 3 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
- 1 ½ tablespoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
- 1 ½ tablespoons dried onion flakes or onion powder
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 medium-large slices of sourdough wholewheat bread, 0.5-inch thick
Directions
-
Preheat the oven to 392°F (200°C) in conventional mode (fan off).
-
Line a large baking sheet with dampened parchment paper.
-
Arrange the broccoli, cauliflower, and Romanesco florets on the baking sheet.
-
Drizzle with 2 tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and 1 ½ tablespoons of Vignoli Black Garlic Infused Extra Virgin Olive Oil.
-
Sprinkle with dried onion flakes or onion powder, then season with salt and black pepper.
-
Toss well using two rubber spatulas, ensuring the florets are spread out in a single layer with some space between them.
-
Bake for 20 to 25 minutes or until the florets are golden brown and slightly crispy.
-
Cut the slices of sourdough whole wheat bread into medium-sized pieces, place them in a single layer on a small baking sheet, and bake for 5 minutes or until crispy.
-
Once the vegetables and bread are done, let them cool slightly. Drizzle with the remaining Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, gently toss, and serve..
- Preheat the oven to 392°F (200°C) in conventional mode (fan off).
- Line a large baking sheet with dampened parchment paper.
- Arrange the broccoli, cauliflower, and Romanesco florets on the baking sheet.
- Drizzle with 2 tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and 1 ½ tablespoons of Vignoli Black Garlic Infused Extra Virgin Olive Oil.
- Sprinkle with dried onion flakes or onion powder, then season with salt and black pepper.
- Toss well using two rubber spatulas, ensuring the florets are spread out in a single layer with some space between them.
- Bake for 20 to 25 minutes or until the florets are golden brown and slightly crispy.
- Cut the slices of sourdough whole wheat bread into medium-sized pieces, place them in a single layer on a small baking sheet, and bake for 5 minutes or until crispy.
- Once the vegetables and bread are done, let them cool slightly. Drizzle with the remaining Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, gently toss, and serve..
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