This summer-inspired and textured panzanella is chock full of roasted asparagus and leeks, white beans, cubes of toasted bread, and the fresh flavors of sun-dried tomatoes and pesto all drizzled in healthy olive oil and a splash of balsamic vinegar.
Spring Pesto Panzanella Recipe
|Calories:||230 per serving|
|Prep Time:||30 mins|
|Cook Time:||30 mins|
|Total Time:||1 hour|
- 1 loaf ciabatta bread (about 11 oz)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 6 tbsp parmesan cheese
- 1 lb asparagus, cut into 1-inch slices
- 6 leeks, green parts removed, thinly sliced
- 2 cups white beans or flageolets
- 5 tomatoes, chopped (I used kumato tomatoes)
- 1 (8 oz) jar sun-dried tomatoes in oil, drained
- 1 head butter lettuce, leaves shredded
- 1/3 cup pesto
- 1 tbsp balsamic vinegar
- salt and pepper to taste
1. Preheat oven to 400. Cut the ciabatta into cubes (or tear it into small pieces). In a large bowl, mix it with the 1/4 cup olive oil, minced garlic, and parmesan cheese. Place it on a baking sheet and bake for 15 minutes or until golden brown, stirring frequently. Set aside to cool. Leave the oven on.
2. Spread the asparagus and leeks on a second baking sheet. Spray with cooking spray and sprinkle lightly with salt. Roast for 15-20 minutes or until asparagus and leeks are starting to brown. Set aside to cool.
3. In a large bowl, mix together the bread cubes, asparagus, leeks, white beans, tomatoes, lettuce and sun-dried tomatoes. Mix in the pesto and balsamic vinegar so that everything is evenly coated. Add salt and pepper to taste.