An autumnal panzanella featuring rosemary roasted root vegetables, garlicky chickpeas, and jumbo croutons. Topped with a mustard tahini dressing for the ultimate plant-based meal or side.
Full Recipe:
Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread. Our version is not traditional, but is inspired by the concept of revitalizing stale bread with dressing and seasonal vegetables.
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