On a number of events, I’ve roasted broccoli till it’s smoky-sweet; however why, oh why have I by no means roasted cherry tomatoes? They emerge from the oven, cut up open from the juices that carmelize them into sweet-savory taste bombs. Had I identified this, I might have doubled the batch of tomatoes; because it was, there have been barely sufficient to make this Roasted Broccoli Panzanella salad. The children and I stored popping the tomatoes into our mouths.
I had a yearning for panzanella salad and for roasted broccoli on the identical time. I knew I wanted tomatoes for colour and for juicy sauciness to melt the crisp bread cubes. For ease of preparation, I believed I’d simply throw the tomatoes in whereas roasting the broccoli. (Whereas trying to find recipes to guarantee the tomatoes wouldn’t explode if roasted on the identical temperature because the broccoli, I discovered this recipe which coats them with [a lot of] honey earlier than roasting.) Since pretty oregano is presently the one inexperienced factor that has emerged from backyard – it provides a welcome contemporary taste.
Roasted Broccoli Panzanella salad stands as much as being dressed forward of time (with out wilting,) so it’s good for a picnic. Fill the picnic basket with some pretty Vermont or Wisconsin cheeses, perhaps some chilly cuts and olives, and don’t neglect dessert.
Description
Add diet and many taste to the normal Italian bread salad with this Roasted Broccoli Panzanella.
- 1 pound broccoli, trimmed, lower into florets
- 3 tablespoons further virgin olive oil, divided
- 1 pint cherry/grape tomatoes
- 1 1/2 teaspoon honey, divided
- 3 cups cubed white or complete grain crusty bread, crisped in oven
- 1 tablespoon balsamic vinegar
- Salt and pepper to style
- Parmesan (or different onerous cheese) grated
- 1–2 sprigs contemporary oregano, leaves chopped, plus extra for garnish
- Place broccoli in a big bowl and drizzle with 1 tablespoon oil and toss to coat, spoon onto giant baking sheet. In the identical bowl because the broccoli was tossed, add the tomatoes and toss to coat with olive oil left within the bowl (don’t add any extra oil); drizzle tomatoes with 1 teaspoon honey and toss to coat. Scrap tomatoes onto the identical baking sheet as broccoli.
- Roast in a preheated 425 levels F oven for 20 minutes or till broccoli is barely charred on the guidelines and tender-crisp. Place greens on a serving plate or bowl; add bread and toss gently.
- Whisk collectively remaining 2 tablespoons oil, vinegar and remaining 1/2 teaspoon honey. Pour over salad and toss gently. Sprinkle with cheese and oregano.
