Happy *almost* 4th of July guys! Anybody have any fun plans for the holiday weekend? BBQ? Fireworks? I actually have nothing going on! How embar! I think I’m going to try and get some last minute workouts in before I leave for Puerto Vallarta next week. Bike rides, walks, spinning…I sure need it all!
If you’re going to any BBQ’s or get-togethers this weekend and need an easy recipe to bring this is a perfect option. This comes together in under 20 minutes. Score! Plus it is colorful and tasty and has a lot of flavor. There is spice and crunch and everything nice.
Hope you have a great long weekend filled with good weather, relaxation and some tasty food!
Here’s what you’ll need
Start by tossing the cubed bread in some olive oil, then toss in oven
Then make the vinaigrette
Add all the veggies to a large bowl
Add the toasted bread then drizzle in the vinaigrette
SO delicious!
Garden Veggie Panzanella
Ingredients
- 2 cup cubed bread (we used a pumpernickel bagel
- 1/3 cup frozen corn, thawed
- 4 radishes, thinly sliced
- 2 green onions, chopped
- 1/4 red onion, finely diced
- 1 cup grape tomatoes, quartered
- 1/2 English cucumber, chopped
- handful cilantro, roughly chopped
- Mexican crema, optional
For the vinaigrette:
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar
- 1/2 jalapeno, seeds and ribs removed and finely diced
- juice of 1 lime
- salt and pepper
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the cubed bread and drizzle it lightly with olive oil. Toss together and baked for 8-10 minutes, keeping an eye on it so it doesn’t burn.
- Meanwhile, in a bowl, whisk together olive oil, white balsamic vinegar, jalapeno and lime juice. Season with salt and pepper and set aside.
- In a large bowl, toss together corn, tomatoes, radishes, cucumbers, red onion, green onion and cilantro. Add bread and drizzle with the vinaigrette. Toss together.
- Serve immediately, with a drizzle of Mexican crema, if desired.