Pesto Panzanella with Roasted Veggies

Pesto Panzanella with Roasted Veggies




10 min


15 min


bread about 3 cups
sliced zuchini 1 cup
halved grape tomatoes 1 cup
chunked sweet bell peppers 1 cup
olive oil 1/2 cup
pesto of your choice 1/2 cup
garlic powder- I like Penzeys 2 teaspoons
black pepper about 2 teaspoons or to taste
mozzarella cheese cubed 8 oz.

Pesto Panzanella with Roasted Veggies makes a colorful tasty side dish or light lunch.

  1. Place zucchini, tomatoes, peppers, and bread on a sheet pan or baking stone. I used my tried and true Pampered Chef Rectangular Baking Stone. I recommend using a baking stone. I put the tomatoes and bread on opposite ends, so the bread gets toasty and the tomatoes get roasty. Bread that is a few days old is best, but any will work. I used part of a leftover focaccia.  You can cube the bread or just break it up into bite-sized chunks. Drizzle with olive oil and sprinkle with garlic and pepper.
  2. Pop the pan into the oven for 15-20 minutes at 425 degrees.

3. While the veggies are roasting and the bread is toasting, dice up your mozzarella cheese and place it with your pesto into a bowl.  You can totally use store bought pesto here or try one of my homemade ones Chive and Arugula Pesto or Spinach, Kale, Basil Pesto

4. Remove the pan from the oven and put all of the veggies and bread into the bowl with the pesto and cheese. Toss to combine. Don’t forget all of the delicious juices that come out of the veggies. They help to soften and flavor the bread.

5. Serve and enjoy.

If you have leftovers, they make a great lunch!



The Teacher's Table

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