The Recipes

Roasted Eggplant Panzanella

A panzanella salad is one that has bread in it, plain and simple.  If your bread is fresh, make sure you toast it or grill it.  In this case, I used day-old bread, and it was perfect.  I like to combine fresh and either roasted or grilled veggies for a contrast in textures, but feel free to play around with the concept.

Roasted Eggplant Panzanella


- 1/2 small eggplant, peeled and cut into small dice
- 1 carrot, peeled and cut into 1/4-in. pieces
- 1/6 onion, cut into bite-size pieces
- 1/4 small green bell pepper, cut into bite-size pieces
- 1/2 c. of crouton-size bread pieces
- 4 baby portabella mushrooms, stems removed and quartered
- 1 T. mustard (I had an amazing curry mustard that I used thanks to a dear, dear friend and her travels)
- splash red wine vinegar
- 2 T. of olive oil, plus more for roasting the vegetables
- salt
- pepper
- handful of fresh oregano, chopped

Preheat the oven to 375 degrees.

Scatter the eggplant and carrots on a cookie sheet.  Drizzle with olive oil and season with salt and pepper.  Put the cookie sheet in the oven and roast the vegetables for 45 minutes.  After twenty minutes, add the mushrooms to the cookie sheet.

In a bowl, mix together the mustard and vinegar.  Whisk in the olive oil, then stir in the oregano.  Add in all of the other ingredients and toss to coat.  Serve in bowls.