Roasted Panzanella Salad

By blum099

Ingredients

• 1/2 small French bread, cut into 1-inch cubes
• 1 teaspoon kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp paprika
• 1 tsp herbs de provence
• 4-5 yukon gold potatoes or small potatoes, cut into quarters
• 1 pound of grape tomatoes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 green bell pepper, largely chopped in stripes
• 2 zucchini’s, sliced 1/2 inch thick
• 1/2 red onion, cut in 1/2 and thinly sliced
• 1 cup of fresh corn or 1 can of corn
• 2 TBSP basil
• 3 tablespoons good olive oil
• 2 TBSP of baslamic vinegar
• 1/2 tsp mustard
• 1 TBSP of red wine vinegar

Preparation

Step 1

Mix together the last 5 ingredients in a small bowl and set aside. Place on a large foil lined baking sheet all of the veggies. Season with the salt, pepper, paprika and Herbs de Provence. Toss well. Pour the marinade over the veggies and toss again. Trying to coat all veggies evenly. Roast at 400 for 30 minutes. Add in the bread cubes, toss, and roast for another 30 minutes. Serve hot and by all means freeze the leftovers for soup later.