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Roasted winter veg panzanella recipe

Roasted winter veg panzanella recipe

1 rating

This warming winter salad is packed full with vibrant veggies. Pop all the ingredients into a baking tray, then let the oven do all the work. Serve with a zingy garlic dressing and enjoy! See method

  • Serves 4
  • Takes 50 mins
  • 383 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 raw medium beetroot, each sliced into 8 wedges
  • 1 large sweet potato, scrubbed and cubed
  • 1 small caulifower, trimmed and broken into small florets, leaves chopped
  • 1 medium red onion, sliced into 8 wedges
  • 2½ tbsp vegetable oil
  • 15g fresh parsley, stalks and leaves separated and chopped
  • 150g crusty wholemeal bread, torn or cut into bite-size chunks
  • 400g tin white beans, such as butter beans, drained and rinsed

For the dressing

  • 1 tbsp red wine vinegar
  • 2 tbsp organic rapeseed oil
  • 1 garlic clove, crushed
2 of your 5-a-day and a source of vitamin C

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    1g 7%
  • Sugars

    11g 12%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 41.3g Protein 11.3g Fibre 10.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the veg, apart from the cauliflower leaves, in a large roasting tin with 2 tbsp oil, the parsley stalks and some seasoning. Roast for 25 mins.
  2. Add the bread, cauliflower leaves and remaining vegetable oil to the tin; stir to coat well. Roast for 13-15 mins until the veg is tender and the bread is golden and crisped.
  3. Meanwhile, mix the dressing ingredients together in a bowl and season with black pepper. Fold through the drained beans and leave to soak.
  4. Once the bread and veg are roasted, tip the beans and dressing into the tin; mix well. Add half the parsley leaves and toss well. Garnish with the remaining parsley to serve. This recipe is great served alongside grilled chicken.

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