| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 medium red onion, cut into 1-inch pieces
- 1 medium yellow squash, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 3 carrots, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 batch Italian Cornbread, recipe follows
- 1 tablespoon red wine vinegar
- 8 ounces small mozzarella balls
- 8 fresh basil leaves, cut into chiffonade
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 cup grated Parmesan
- 2 tablespoons diced sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons shortening
Instructions
- Preheat the oven to 350 degrees F.
- Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
- Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
- Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
- In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
- Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
- In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 499 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 16 g |
| Cholesterol | 55 mg |
| Sodium | 796 mg |
Reviews
LOVE LOVE LOVE… what a great way to make the cornbread croutons which elevate this recipe. It is really delicious and now a staple in my meal plan. I love veggies and this is amazing! 10 out of 10 stars!
Made tonight for our meatless Monday. Overcooked my cornbread but it was still a phenomenal dish. Will be making again!!!!
Made this tonight and it was ridiculously delicious!!! Will definitely be making it again!!
Love this. Have made it numerous times. Brought to friends and have passed on the recipe. Have actually used the corn muffin mix and added to that instead of using corn meal. Much easier.
Made this at Easter and it was a hit! Making it again this weekend and not changing a thing!
The sun-dried tomato cornbread is just delicious! It took so much self-control not to eat half of the pan rather than making the croutons. I made a few changes to the recipe to suit my personal taste. I used broccoli and cauliflower rather than zucchini because I don’t like combining summer and winter squash, and I love roasted cruciferous veggies. I would consider skipping the butternut squash next time (I will be making this many more times) and just increasing the amount of carrots and parsnips because they stay a little firmer when roasted. It’s such a great alternative to a summer panzanella, and has so much flavor.
When I say Ree make this I knew it was a recipe I had to try – I love all the ingredients and love having something made ahead for lunches. So I made it – with no variations to the recipe – and all I can say is ‘ehh”. First problem was no temperature was provided for roasting the vegetables. I roasted at 425 and mine took quite a bit longer to get done than in the recipe. Maybe she cooked her at a higher temperature??? Second, the sun-dried tomatoes stuck to the bottom of my skillet so the cornbread kinda got torn up when I removed it from the pan and I wasn’t able to make the nice cornbread squares. This turned out not be a problem though since the final dish was so dry. Regular panzanella is full of ripe juicy tomatoes so moisture isn’t a problem. However, roasted vegetables aren’t moist and there wasn’t much dressing. It wasn’t so bad the first day, but by the second it was inedible (to me.) And this was using about half the cornbread. If I were to make this again (doubtful) I would roast my vegetables at a higher temperature, double the dressing, and sprinkle the sun-dried tomatoes on top of the cornbread batter once it was in the skillet to prevent them sticking. I loved the cornbread and love roasted vegetables, but the combo didn’t work for me.
Different and tasty! I did cheat and use Jiffy mix for the cornbread
Not good. It required a lot of prep, and it was not good – no one liked it!
This is a hearty, satisfying salad/meal meal/salad. Takes a little time, but very worth it.