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Sheet-Pan Autumn Panzanella

Brecht

A warm bread salad with roasted potatoes, pears and apple, crisp sourdough croutons, cherry tomatoes and basil. All on one sheet pan.

4.80 from 5 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Dinner, Side Dish

Cuisine Italian

Servings people

Calories 433 kcal

Equipment

Large sheet pan

Ingredients

4 potatoes medium Yukon Gold, cut into 1-inch chunks
3 tbsp olive oil divided
1 tsp salt
2 pears firm, cut into wedges
1 apple cut into wedges
3 slices bread day-old sourdough, torn into chunks
1 cup cherry tomatoes halved
1 tbsp red wine vinegar
½ cup basil leaves

Instructions

Preheat the oven to 425 °F.
Toss 4 potatoes with 2 tbsp olive oil and 1 tsp salt on a large sheet pan. Roast for 20 minutes.
Add 2 pears, 1 apple and 3 slices bread, drizzle with 1 tbsp olive oil and toss. Roast for 15 minutes more, until the potatoes are golden and the bread is crisp.
Toss everything with 1 cup cherry tomatoes, 1 tbsp red wine vinegar and 1/2 cup basil right on the pan. Serve warm.

Our Notes

Use day-old bread: it turns into crisp croutons instead of drying out. Firm pears and a tart apple keep their shape in the oven.

Your own notes

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Nutrition

Calories: 433kcalCarbohydrates: 78gProtein: 8gFat: 11gSaturated Fat: 1.5gSodium: 805mgPotassium: 1185mgFiber: 10gSugar: 17gVitamin A: 490IUVitamin C: 52mgCalcium: 61mgIron: 3mg

Keyword Vegetarian

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