The Leftovers

The Creation

Guess I'll hold off on the grilled chicken...

Can't wait to see everyone else’s leftover creations!

Spring Panzanella

• 1 1/2 cup Asparagus
• 2 cups Broccoli
• 1/2 cup Green Beans
• 2 cups Cherry Tomatoes
• 1/2 lb Fresh mozzarella, cut into bite-sized cubes
• 1/2 loaf crusty Italian bread.
• 1/2 cup olive oil plus 3 Tablespoons
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons fresh basil, chopped
• 1 clove garlic
• Salt and pepper

1. Puree garlic by mashing it and mixing with 1 teaspoon salt.  Blend with 1/2 cup olive oil.

2. Cut bread into bite-sized pieces and toss with 3 Tablespoons garlic infused olive oil.  Roast at 375 for about 10 minutes until toasted.

3. Cut vegetables into bite-sized pieces.  Individually, toss each with a tablespoon olive oil, and 1/2 teaspoon salt and pepper.  Roast at 375 for about 20 minutes turning about half-way.  Watch vegetables while roasting as some types will roast faster than others. 

4. Mix garlic infused olive oil with balsamic vinegar. Combine all ingredients, toss and serve.

Note: Both the amounts and types of vegetables are completely variable.  Just use whatever you have on hand the result will still be great.

PermaLink