Side salads need not apply. This Roasted Veggie Panzanella Salad - made with flavorful garden vegetables, homemade croutons, and Treeline's Herb Garlic Soft French-Style Cheese - is the main event. The result is a healthy and hearty one-dish meal ideal for late summer dinners enjoyed outside. Developed for Treeline by Anisha of Upbeet Anisha, we hope you give it a try!

Serves 2

Prep time: 10 minutes 

Cook time: 30 minutes

Ingredients 

• Herb Garlic Soft French-Style Cheese

Roasted Veggies

• 1 zucchini 
• 1 red bell pepper, sliced 
• 1 Chinese eggplant (substitute any eggplant of approximately the same size), cut in 1-inch cubes
• 15 cherry tomatoes, halved
• ½ tsp garlic powder
• ½ tsp black pepper 
• 1 tbsp olive oil 
• ¼ tsp salt 

Herb Croutons

• 2 cups of cubed artisan-style bread (i.e. sourdough, ciabatta, etc.)
• 1 tbsp olive oil 
• 1 tsp dried herbs (i.e. basil, oregano, etc.)
• ¼ tsp sea salt 

Basil Vinaigrette 

• ¼ cup extra-virgin olive oil 
• ¼ cup chopped basil 
• 2 garlic cloves, minced
• ½ tsp red chili flakes
• ¼ tsp black pepper
• 1.5 tbsp lemon juice 
• salt to taste

Instructions

1. Preheat the oven to 400 F. 
2. Cut the veggies and toss with garlic powder, black pepper, olive oil, and salt. Place on a baking sheet and roast for ~ 20 minutes. 
3. Cut or tear bread into approximately 1-inch cubes. Toss with olive oil, herbs, and sea salt. Once the veggies are done, bake the bread for 8-10 minutes at 400 F until slightly crunchy. 
4. For the basil vinaigrette, simply add all ingredients to a jar and mix well. 
5. To assemble the panzanella, add bread and veggies to a bowl. Add vinaigrette to your liking. For optimal texture and flavors, let it sit in the vinaigrette for a few hours. But serving immediately is still delicious! Before serving, top with Herb Garlic Soft French-Style Cheese.