Made With
Hoagie RollsIngredients
3 Hoagie Rolls
1 Tablespoon Garlic Powder
1 Tablespoon Italian Seasoning
3 Medium Zucchinis, sliced
1 ½ Cups Heirloom Cherry Tomatoes, halved
1 Medium Green Pepper, chopped
1/2 Red Onion, thinly sliced
1 ½ Cups Mozzarella Cheese Pearls
½ Cup Fresh Basil, chopped
1 Tablespoon Olive Oil
Salt, to taste
Pepper, to taste
Dressing:
1/4 Cup Balsamic Vinegar
3 Tablespoons Olive Oil
3 Tablespoons Sugar
1 Clove Roasted Garlic, minced
1 Teaspoon Italian Seasoning
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Water
Serves: 8-10
Directions
Step 1
Add 1 Tablespoon of olive oil to medium pan. Add zucchini and onion; season with salt and pepper. Sauté zucchini until tender. Remove from pan and pat dry. Set aside to cool completely.
Step 2
Slice Hoagie Rolls into 1-inch cubes. You will need 8-10 full cups of bread.
Step 3
Arrange cubes on a large baking sheet. Drizzle or spray with olive oil then season with garlic powder and Italian seasoning. Bake in a 300°F oven until crisp on the outside but still slightly soft in the middle, 10-15 minutes, tossing once during baking. Remove and set aside to cool completely.
Step 4
Prepare dressing: In a small bowl, add balsamic vinegar, sugar, water, garlic, seasonings, salt, and pepper. Whisk while slowly adding olive oil to thoroughly blend ingredients.
Step 5
In a large bowl, combine the toasted bread cubes, sautéed zucchini, chopped vegetables, and mozzarella cheese pearls. Pour dressing over top and toss to combine.
Step 6
Let the salad sit for 30 minutes to allow flavors to meld, stirring occasionally.
Step 7
When ready to serve, mix in basil, and portion onto plates.
Recipe adapted from: https://www.tasteofhome.com/recipes/zucchini-panzanella-salad.
