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Roasted Vegetable Panzanella

Ree Drummond : Food Network
  • 240 minutes
  • Serves 6 to 8

INGREDIENTS

8

Basil, fresh leaves

1

Butternut squash, small

3

Carrots

1/2 tsp

Oregano, dried

3

Parsnips

1

Red onion, medium

2 tbsp

Sun-dried tomatoes

1

Yellow squash, medium

1

Zucchini, medium

1

Egg, large

1/2 cup

All-purpose flour

1 tbsp

Baking powder

1/2 tsp

Baking soda

1 cup

Cornmeal, yellow

1 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

3/8 cup

Shortening

1/4 cup

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

1

batch Italian cornbread

1 cup

Buttermilk

1/2 cup

Milk

8 oz

Mozzarella balls, small

1/2 cup

Parmesan, grated