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Panzanella Salad
Veggie
Panzanella Salad

with Roasted Butternut and Aubergine

40 min
Difficulty: 2/3
Italian

A customer favourite, this Panzanella Salad is a tried-and-tested recipe that always wins with a crowd.

Allergens

May contain traces of allergens
Celery
Cereals containing gluten
Milk

Utensils

Baking Tray
Garlic Press
Grill Pan

Tags

Veggie
Under 650 kcal
Ingredients
Aubergine

Aubergine

1

Diced Butternut Squash

Diced Butternut Squash

300

Red Onion

Red Onion

1

Ciabatta

Ciabatta

1

Baby Plum Tomatoes

Baby Plum Tomatoes

125

Garlic Clove

Garlic Clove

1

Lemon

Lemon

0.5

Flat Leaf Parsley

Flat Leaf Parsley

1

Wild Rocket

Wild Rocket

40

Greek Style Salad Cheese

Greek Style Salad Cheese

100

Olive Oil

Olive Oil

1

Preparation
1
Roast the Veg

Preheat your oven to 200°C.
Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 1cm pieces.
Place the aubergine and diced butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper then use your hands to coat the veg in the oil and seasoning. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender and golden, 25-30 mins. Turn halfway through.

2
Fry the Onion

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-low heat.
When hot, add the onion to the pan. Gently cook, stirring occasionally, until the onion is soft, 8-10 mins.

3
Bake the Croutons

While the onion softens, tear the ciabatta into small, bite-size pieces. Put the ciabatta onto another baking tray. Drizzle with oil and a pinch of salt then toss to coat.
Halve the tomatoes. When the squash and aubergine have been cooking for about 15 mins, add the tomatoes to the veg tray with another drizzle of oil if needed. Gently toss together and pop back onto the top shelf.
Slide the ciabatta tray onto the middle shelf and bake everything for the remaining time, 10-15 mins.

4
Make the Dressing

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the parsley (stalks and all). Make the dressing by combining the olive oil (see ingredients for amount), parsley, lemon zest and half the lemon juice in a large bowl.
Season with salt, pepper and a pinch of sugar (if you have any), mix well then set aside.

5
Finish Up

When the onion is soft, stir in the garlic and cook for 1 min more. Remove from the heat and add to the bowl with the dressing.
When ready, remove the veg and croutons from the oven, add to the dressing bowl and gently mix. Let it sit for a couple of mins (the ciabatta will absorb the flavours).

6
Serve

Add the rocket to the bowl with the roasted veg and croutons.
Carefully stir through, then share the panzanella salad between your serving bowls and crumble the Greek style salad cheese over the top.
Enjoy!

Nutrition per serving

407

kcal

Energy (kcal)

1703

kJ

Energy (kJ)

16.2

g

Fat

7.9

g

of which saturates

49.1

g

Carbohydrate

20.3

g

of which sugars

16.7

g

Protein

1.66

g

Salt

with Roasted Butternut and Crumbled Feta

30 min 2/3
Under 600 calories
Low Salt

with Roasted Butternut and Crumbled Feta

30 min 2/3
Veggie
Under 600 calories
WeightWatchers

with Roasted Sweet Potato and Pepper

35 min 2/3
Veggie
Climate Conscious

with Roasted Butternut and Crumbled Feta

30 min 2/3
Veggie
Under 600 calories

with Roasted Butternut and Aubergine

35 min 2/3
Veggie
WeightWatchers

with Roasted Butternut and Aubergine

30 min 2/3
Veggie

with Roasted Butternut and Crumbled Feta

30 min 2/3
Veggie
Under 600 calories

with Roasted Butternut and Pepper

30 min 2/3
Veggie

with Roasted Butternut and Aubergine

30 min 2/3
Veggie

with Roasted Butternut and Pepper

35 min 2/3
Veggie
WeightWatchers

with Roasted Butternut and Pepper

30 min 2/3
Veggie
Under 600 calories

with Roasted Butternut and Crumbled Feta

30 min 2/3
Veggie
Under 600 calories

with Roasted Butternut and Aubergine

30 min 2/3
Veggie
WeightWatchers

with Roasted Butternut and Pepper

30 min 2/3
Veggie

with Roasted Butternut and Aubergine

30 min 2/3
Veggie

with Roasted Butternut and Pepper

30 min 2/3
Veggie
WeightWatchers
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