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Panzanella salad with roasted squash

Name: Panzanella salad with roasted squash
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 300 g violin squash, cut into 2-3 cm cubes; 125 g cherry tomato, halved; 1 unit zucchini, sliced into 0.5-1 cm half-moons; 100 g Greek cheese, crumbled; 0.5 unit lemon, zest and juice; 1 unit onion, peeled and thinly sliced; 50 g arugula; 2 units ciabatta bread, cut into 2 cm cubes; 1 clove garlic, minced; 60 ml olive oil; salt; black pepper

A vegetarian salad combining crispy roasted squash, sautéed vegetables, lemon dressing with cherry tomatoes, homemade croutons, and crumbled Greek cheese. Perfect for enjoying fresh textures and flavors in just half an hour.

Servings: 2
Prep: 5 min
Cook: 30 min

Ingredients

300 g violin squash, cut into 2-3 cm cubes
125 g cherry tomato, halved
1 unit zucchini, sliced into 0.5-1 cm half-moons
100 g Greek cheese, crumbled
0.5 unit lemon, zest and juice
1 unit onion, peeled and thinly sliced
50 g arugula
2 units ciabatta bread, cut into 2 cm cubes
1 clove garlic, minced
60 ml olive oil
salt
black pepper

Instructions

Preheat the oven to 220°C. Place the violin squash on a baking sheet lined with parchment paper, drizzle with olive oil, salt, and pepper. Bake on the top rack for 20 minutes, turn halfway through, and bake for another 10 minutes.
Cut the ciabatta bread into 2 cm cubes and place them on another baking sheet lined with parchment paper. Drizzle with oil and a pinch of salt, toss well, and bake on the middle rack for 8-10 minutes until golden. Remove halfway through baking and set aside.
Peel and slice the onion into thin strips. Trim the ends of the zucchini, cut it in half lengthwise, then slice into 0.5-1 cm half-moons. In a pan with a drizzle of oil, sauté the minced garlic over medium heat for 1-2 minutes. Add the onion and zucchini, season with salt and pepper, and cook for 8-10 minutes, stirring until tender.
When there are 10 minutes left for the squash to finish baking, add the halved cherry tomatoes to the same sheet. Drizzle with oil, salt, and pepper, and bake for another 5-10 minutes until the tomatoes are golden and the squash is tender.
Grate the peel of half a lemon and squeeze its juice. In a salad bowl, mix the zest, juice, a generous drizzle of oil, salt, and pepper to make the lemon dressing.
Add the sautéed vegetables to the salad bowl and toss with the dressing. Stir in the croutons, reserving some for garnish, and mix well so they absorb the juices.
To serve, add the roasted squash, tomatoes, and arugula to the bowl and toss. Crumble the Greek cheese with your hands and sprinkle it over the top. Finish with the reserved croutons.

Nutrition (per serving)

Calories: 602 kcal
Protein: 17 g
Carbohydrates: 62 g
Fat: 33 g
Fiber: 7 g