Roasted-Vegetable Panzanella
Ingredients
1 large garlic clove 1/2 cup plus 3 tablespoons extra-virgin olive oil 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups) 3/4 lb cherry tomatoes, halved 1 teaspoon salt 1/2 teaspoon black pepper 1 lb green beans, trimmed and halved crosswise 3 tablespoons balsamic vinegar (preferably white) 3 tablespoons capers (packed in brine), rinsed, drained, and chopped 1/2 teaspoon sugar 1 (19-oz) can cannellini beans or chickpeas, rinsed and drained 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice 3/4 cup chopped fresh basil
Description
This Version Of The Italian Classic Is An Irresistible Mix Of Crusty-chewy Bread Cubes And Colorful Roasted Vegetables, All Bathed In A Lusty...
Epicurious
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