Gluten-Free Winter Root Vegetable Panzanella


2 Whole MyBread Pita – Cut into ½ inch squares and toasted on a parchment lined baking sheet for 10 min @ 400 Degrees F convection.

2 Cup Roasted Root Vegetables (Could include Carrots, Parsnip, Squash, Sweet Potato, Rutabaga, Turnip, etc.)  - Dice vegetables, season with salt & pepper and roast on an oil coated, parchment lined baking tray for 10-12 min @ 425 degrees F (or until fork tender).

1 Cup Cubed Feta Cheese
¼ Cup Pomegranate Seeds (approximately 1 whole Pomegranate)
1 Cup Loosely Packed Fresh Parsley Leaves & Sliced Green Onion Tops
¼ Cup Roasted Shallot Vinaigrette (Recipe Below)

For Roasted Shallot Vinaigrette:
1 Whole Shallot
1 Cup Olive Oil
1/3 Cup Cider Vinegar
1 Clove Garlic
1 Tablespoon Dijon Mustard
1 Teaspoon Salt
½ Teaspoon Black Pepper


For 1 hour, roast the entire (skin on) shallot wrapped in aluminum foil, in a 275 degree F convection oven.

Peel the shallot (should be soft and caramelized) and place in a blender with all the vinaigrette ingredients except for the olive oil. Once blended evenly, on a medium speed, slowly pour in the olive oil until achieving a thick and creamy texture. Keep refrigerated.

In a large bowl, combine the toasted pita squares, feta cheese, pomegranate seeds, root vegetables and herbs. Toss and evenly coat the mixture in the roasted shallot vinaigrette. Allow entire mixture to sit for at least 15-20 minutes before serving as the flavors will develop and the bread softens again some. Enjoy at room temperature.

Serves 6-8

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