I love to eat roasted root vegetables and last night i cooked this recipe from Anna Jones’s ” A Modern Way to Eat”. Panzanella is usually a dish for late summer when tomatoes are at their very best, but this makes a great alternative for other times of year. I used a seeded granary bread, which worked very well, but sourdough would work well too. I’m going to eat the rest tonight with some grilled goats cheese over the top. You could also have a green salad alongside.
The Butternut squash can be replaced with other varieties of squash for example onion, acorn, kabocha or Crown Prince.
Ingredients
- 6 medium raw beetroots peeled and quartered
- 2 tbsps sherry or red wine vinegar
- sea salt and freshly ground black pepper
- olive oil
- 2 red onions peeled and cut into eighths
- 6 smallish carrots peeled and halved lengthways
- 1/2 butternut squash deseeded and cut into 1 cm slices
- a few sprigs fresh sage or thyme leaves picked
- 5 slices good seeded bread
- a handful roasted pumpkin seeds
- 1 unwaxed lemon
DRESSING
- 2 tbsps good extra virgin olive oil
- a small bunch fresh mint leaves picked and roughly chopped
- 1 tbsp wholegrain mustard
Servings:
Instructions
- Preheat your oven to 200 C, Fan 180, Gas 6.
- Put the beetroots in a deep roasting tray with the vinegar, salt and pepper and a good splash of olive oil and turn to coat everything.Cover the tray with foil and put into the oven to roast for 15 minutes.
- Meanwhile lay the onions and carrots on a second tray and the squash on a third. Sprinkle with salt and pepper and drizzle with a little olive oil then scatter the sage or thyme over both. Once the beetroots have had 15 minutes in the oven put in the other two trays and roast the lot for a further 40 mins or until the vegetables are tender and golden.
- Take everything out of the oven and scrape the onions and carrots onto the tray with the squash. Tear the bread into little chunks and tumble them into the now empty tray. Scatter over the pumpkin seeds, season with salt and pepper and grate over the lemon zest. Drizzle with olive oil and return to the oven for 5-10 minutes until just starting to crisp.
- Make the dressing while the bread is toasting. Carefully pour the juices from the roasted beets into a jug and add the olive oil, mint and mustard, Season and mix well.
- Tumble all the vegetables into a big bowl and top with the crisp bread and seeds. Stir in the dressing, turning everything together. Serve immediately.
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