I got my mom's CSA box this past week and had an abundance of beautiful vegetables to work with. I paired this panzanella with grilled chicken breasts and sauteed arugula. A delicious and healthy meal for the whole family!

Roasted Vegetable Panzanella

Ingredients

2 cups whole cherry tomatoes (romas would be fine too)
4 japanese eggplant (cubed)
4 red bell peppers (cubed)
2 small onions (quartered)
6 cloves of garlic (unpeeled)
olive oil
balsamic vinegar
salt
pepper
smoked paprika
3-4 cups cubed bread (chewy ciabatta, pane toscana, or baguette)
1 lemon zested and juiced
handful of basil
handful of parsley, chopped

Directions

Preheat oven to 400. Toss vegetables with olive oil, vinegar, salt, pepper and a teaspoon or two of paprika. Roast on a baking sheet for 35-50 minutes, stir once or twice, until vegetables are softened and beginning to caramelize. Meanwhile place cubed bread on another baking sheet and toast for 10 minutes or so to dry it out a bit.

Once you pull the vegetables from the oven, douse again with a couple of tablespoons of balsamic vinegar.

In a big bowl, squeeze the roasted garlic out of their skins and mash into a paste. Add the bread, vegetables and accumulated juices, lemon zest and juice, and toss. At this point, I like to let the panzanella sit at room temperature, covered for about an hour. Once you're ready to serve, add the torn basil leaves and chopped parsley. You can also add a little more olive oil, salt and pepper and vinegar to taste.