Healthy Winter Panzanella Recipe

Healthy Winter Panzanella

We had fun transforming and adapting the classic Italian Panzanella into a winter dish, using three of our best kitchen allies for health: cauliflower, Romanesco cauliflower, and broccoli. Just a drizzle of our Nocellara del Belice Monocultivar Extra Virgin Olive Oil and a splash of our Black Garlic Infused Extra Virgin Olive Oil, and il gioco è fatto! (As we say in Italy, “the game is done” – or rather, mission accomplished!)

Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Black Garlic Infused Extra Virgin Olive Oil front of 8.5oz bottle

Ingredients

Serves:4

Imperial Metric

The florets from ½ large broccoli (about 9 oz)
The florets from ½ medium cauliflower (about 9 oz)
The florets from ½ medium Romanesco (about 9 oz) or the same weight of Brussels sprouts, roots removed and cut in half
3 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
1 ½ tablespoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
1 ½ tablespoons dried onion flakes or onion powder
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
4 medium-large slices of sourdough wholewheat bread, 0.5-inch thick

The florets from ½ large broccoli (about 250 grams)
The florets from ½ medium cauliflower (about 250 grams)
The florets from ½ medium Romanesco (about 250 grams) or the same weight of Brussels sprouts
3 tablespoons Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
1 ½ tablespoons Vignoli Black Garlic Infused Extra Virgin Olive Oil
1 ½ tablespoons dried onion flakes or onion powder
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
4 medium-large slices of sourdough wholewheat bread, 0.5-inch thick

Preparation

Imperial Metric

Preheat the oven to 392°F (200°C) in conventional mode (fan off).
Line a large baking sheet with dampened parchment paper.
Arrange the broccoli, cauliflower, and Romanesco florets on the baking sheet.
Drizzle with 2 tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and 1 ½ tablespoons of Vignoli Black Garlic Infused Extra Virgin Olive Oil.
Sprinkle with dried onion flakes or onion powder, then season with salt and black pepper.
Toss well using two rubber spatulas, ensuring the florets are spread out in a single layer with some space between them.
Bake for 20 to 25 minutes or until the florets are golden brown and slightly crispy.
Cut the slices of sourdough whole wheat bread into medium-sized pieces, place them in a single layer on a small baking sheet, and bake for 5 minutes or until crispy.
Once the vegetables and bread are done, let them cool slightly. Drizzle with the remaining Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, gently toss, and serve..

Preheat the oven to 392°F (200°C) in conventional mode (fan off).
Line a large baking sheet with dampened parchment paper.
Arrange the broccoli, cauliflower, and Romanesco florets on the baking sheet.
Drizzle with 2 tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil and 1 ½ tablespoons of Vignoli Black Garlic Infused Extra Virgin Olive Oil.
Sprinkle with dried onion flakes or onion powder, then season with salt and black pepper.
Toss well using two rubber spatulas, ensuring the florets are spread out in a single layer with some space between them.
Bake for 20 to 25 minutes or until the florets are golden brown and slightly crispy.
Cut the slices of sourdough whole wheat bread into medium-sized pieces, place them in a single layer on a small baking sheet, and bake for 5 minutes or until crispy.
Once the vegetables and bread are done, let them cool slightly. Drizzle with the remaining Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil, gently toss, and serve..

For this recipe you need

Nocellara del Belice Monocultivar Extra Virgin Olive Oil

Black Garlic Infused Extra Virgin Olive Oil

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