Add nutrition and lots of flavor to the traditional Italian bread salad with this Roasted Broccoli Panzanella.
Author:by Serena Ball, RD
1 pound broccoli, trimmed, cut into florets
3 tablespoons extra virgin olive oil, divided
1 pint cherry/grape tomatoes
1 1/2 teaspoon honey, divided
3 cups cubed white or whole grain crusty bread, crisped in oven
1 tablespoon balsamic vinegar
Salt and pepper to taste
Parmesan (or other hard cheese) grated
1–2 sprigs fresh oregano, leaves chopped, plus more for garnish
Place broccoli in a large bowl and drizzle with 1 tablespoon oil and toss to coat, spoon onto large baking sheet. In the same bowl as the broccoli was tossed, add the tomatoes and toss to coat with olive oil left in the bowl (don’t add any more oil); drizzle tomatoes with 1 teaspoon honey and toss to coat. Scrap tomatoes onto the same baking sheet as broccoli.
Roast in a preheated 430 degree oven for 20 minutes or until broccoli is slightly charred on the tips and tender-crisp. (My oven smokes at 450 degrees, so I only ever set it as high as 430 degrees!) Place vegetables on a serving plate or bowl; add bread and toss gently.
Whisk together remaining 2 tablespoons oil, vinegar and remaining 1/2 teaspoon honey. Pour over salad and toss gently. Sprinkle with cheese and oregano.