Veggies+day old bread+balsamic vinaigrette= Panzanella

The first thing I have to say about this dish is that it’s so freakin good. The other thing I have to say is after you make it once, you will see how simple it is (you won’t even need the recipe after you make it once or twice, as you will clearly see from my vague instructions). Before last week, I had only made a summer version with tomatoes, basil and mozzarella. In my attempts to eat seasonally, though, I thought I’d try it with some winter veggies; butternut squash, Brussel sprouts and red onion. And it was still so freakin good.

A few notes:

• If you work away from home, I suggest prepping the veggies the night before.
• Raw red onion usually has too much of a bite for us but I read a trick in which you soak it in the vinaigrette for 15 mins and it. is. perfect.
• I prep my squash by peeling it with a really awesome (sharp) vegetable peeler, cut off the ends, split it in half lengthwise, scoop out the innards, and then cut into half inch pieces with a really sharp chef’s knife.

Ingredients:

• 1 large butternut squash, peeled and cut into 1/2 inch cubes
• Some brussel sprouts, 7-10 maybe? trimmed and cut into quarters
• a few thin slices of red onion cut into half moon shape
• some fresh herbs, chopped (I used some rosemary and sage) but if you don’t have any, the meal will still taste good! Or you could use dried herbs.
• day old crusty bread (half a loaf of a french baguette maybe? or whatever is left from the artisan loaf you made yesterday?)
• oil for roasting the veggies (sunflower or olive or avocado or coconut…)
• kosher salt and fresh ground pepper
• 3/4 cup of the homemade balsamic vinaigrette from my homemade dressing post, or if you just cant, no one ever turned their nose up at a simple drizzled balsamic vinegar and olive oil.
• Some butter

Directions:

1. Preheat oven to 400 degrees Fahrenheit
2. On a sheet pan, toss the squash, brussel sprouts and herbs with a few glugs of oil, 2 teaspoons salt and a few grinds of fresh ground pepper
3. Roast the veggies for about 30-40 minutes, it’s done when a fork can easily puncture the squash.
4. While the veggies are cooking, soak the onion slices in the vinaigrette for 15 minutes.
5. Slice the bread into half inch slices, melt some butter in a skillet over medium heat and toast the bread slices turning them over when the bottom side is brown and toasty. You can also sprinkle some salt on them. When they are toasted on both sides, cut them into 1/2 inch cubes.
6. Combine roasted veggies, red onion, and toasted bread/croutons, drizzle the vinaigrette, toss, taste, add more vinaigrette or salt or both to taste, toss again, taste and serve.