Roasted Vegetable Panzanella with Sicilian Lemon Vinaigrette
A DELICIOUS recipe created by Jyll of Fox11 Living and The Stock Sisters! Healthy and oh so YUMMY! Expect a lot more recipes from this trio in the future! Enjoy!
Ingredients
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Veggies:
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1 large sweet potato, diced small
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1 1/2 cups Brussel sprouts, halved
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1 1/2 cups butternut squash, diced small
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1 cup carrots, diced small
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Jacobsen’s Himalayan Sea Salt, to taste
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Jacobsen’s Tellicherry Peppercorns, freshly ground to taste
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4 cups chopped kale
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2 Tbsp Stock Market Milanese Gremolata Extra Virgin Olive Oil
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1 lemon, juiced
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Croutons:
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1/2 loaf french or Italian bread, cut into bite sized cubes
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3 Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
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3 Tbsp butter, melted
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4 cloves garlic, minced
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2 tsp Jacobsen’s Himalayan Sea Salt
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1 tsp Jacobsen’s Tellicherry Peppercorns, freshly ground
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1 tsp Italian seasoning
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Stock Market Vinaigrette:
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1/4 cup Stock Market Milanese Gremolata Extra Virgin Olive Oil
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2 Tbsp Stock Market Sicilian Lemon White Balsamic Vinegar
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1 tsp grated lemon zest
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2 cloves garlic, minced
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1 shallot, minced
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Pinch of sugar
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Jacobsen’s Himalayan Sea Salt, to taste
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Jacobsen’s Tellicherry Peppercorns, freshly ground to taste
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Parmesan wedge (garnish)
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Directions
Preheat oven to 400F degrees. Toss the veggies in Milanese Gremolata Extra Virgin Olive Oil, Jacobsen’s Himalayan Sea Salt and freshly ground Jacobsen’s Tellicherry Peppercorns, and spread out on a foil lined baking sheet. Roast until tender (25 minutes or so); remove from oven. Meanwhile, massage kale with a little Milanese Gremolata Extra Virgin Olive Oil and lemon juice. Set aside.
Reduce heat to 350F degrees. Toss the bread cubes in a large bowl with Madagascar Black Pepper Extra Virgin Olive Oil, butter, minced garlic, Jacobsen’s Himalayan Sea Salt, freshly ground Jacobsen’s Tellicherry Peppercorns, and Italian seasoning. Lay out on a baking sheet in a single layer and bake until lightly golden (about 10-12 minutes); set aside.
In a small bowl, whisk all vinaigrette ingredients together, season with Jacobsen’s Himalayan Sea Salt and freshly ground Jacobsen’s Tellicherry Peppercorns, to taste.
In a large bowl, toss together the croutons, veggies, and kale. Drizzle with the prepared vinaigrette and toss well. Using a vegetable peeler, shave a fresh Parmesan wedge on the top of the salad (as desired).Â
Enjoy!
