Roasted Panzanella Primavera with Turkey recipe
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Ingredients
- 1 (10 ounce) loaf crusty Italian bread 2 medium tomatoes, cored and cut into sixths ½ pound fresh asparagus, trimmed and cut into 2-inch pieces 1 large yellow bell pepper, cut into 2-inch pieces 1 medium red onion, quartered ⅓ cup balsamic vinaigrette salad dressing 1 pound leftover turkey, chopped ½ cup torn fresh basil leaves ¼ cup balsamic vinaigrette salad dressing 2 cloves garlic, minced 1 tablespoon sea salt ½ teaspoon freshly ground black pepper 4 ounces goat cheese, crumbled ¼ cup toasted pine nuts
Nutrition Info
- 461.2 caloriescarbohydrate: 34.6 gcholesterol: 72.4 mgfat: 21.2 gfiber: 3.5 gprotein: 33.7 gsaturatedFat: 6.8 gservingSize: -sodium: 1583.7 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Roasted Panzanella Primavera with Turkey
Directions
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Preheat the oven to 250 degrees F (120 degrees C). Slice or tear bread into 2 1/2-inch cubes and spread in a single layer on a baking sheet.
Bake in the preheated oven until just golden, 8 to 10 minutes. Remove from the oven and let cool in a dry place. Raise temperature in oven to 400 degrees F (200 degrees C).
Toss tomatoes, asparagus, bell pepper, and onion with 1/3 cup balsamic vinaigrette in a large bowl. Spread vegetables on a baking sheet.
Roast veggies in the preheated oven until tender, about 35 minutes.
Toss bread, veggies and their juices, leftover turkey, basil, 1/4 cup vinaigrette, garlic, salt, and pepper together on a large serving platter. Top with goat cheese and pine nuts right before serving.