What kind of tomatoes are best for this Zucchini Artichoke Panzanella?

The recipe specifically calls for large, very ripe tomatoes because their juiciness is crucial for moistening the bread and integrating the flavors of the dish.

Can this Zucchini Artichoke Panzanella be served cold?

Yes, after roasting the vegetables, the recipe states that you can serve the dish warm, room temperature, or cold, making it versatile for different occasions.

Can I use fresh artichoke hearts instead of frozen?

The recipe specifies a bag of frozen artichoke hearts (around 12 oz.), which are convenient and roast well alongside the zucchini and garlic. If using fresh, you would need to prepare and cook them similarly.

How should I store leftover Zucchini Artichoke Panzanella?

While the recipe doesn't explicitly state storage, panzanella is best enjoyed fresh or within a day, as the bread will soften over time. Store any leftovers in an airtight container in the refrigerator.

7 years ago

Zucchini Artichoke Panzanella
[Vegan]

HD By: Helyn Dunn

Author Bio

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in... Read More

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A vibrant Zucchini Artichoke Panzanella served in a bowl, featuring golden baked bread cubes, roasted zucchini and artichoke hearts, bright red ripe tomatoes, black olives, capers, and fresh green basil leaves.

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Discover more recipes with these ingredients

Zucchini Artichoke Panzanella [Vegan]

Dairy Free

Vegan

Take some bread, some delicious ripe tomatoes, and zucchini and whip up this amazing dish! It's not only a light meal, but it makes a great appetizer, as well. You can use either white bread or whole wheat for this recipe.

Ingredients You Need for Zucchini Artichoke Panzanella [Vegan]

1 loaf whole grain Italian-style bread, cubed into about 1″ pieces
2 large ripe tomatoes, cut into about 1″ pieces (the riper the better since ripe tomatoes are juicier and that juice is what makes this dish wonderful)
2 medium-sized zucchinis, cut into about 1″ pieces
1 bag frozen artichoke hearts (around 12 oz.)
1 tablespoon chopped black olives
1 tablespoon capers
1 head garlic, cloves separated and peeled
2 tablespoon balsamic vinegar
1/4 cup chopped basil plus some whole leaves for garnish
small amount of vegetable oil for roasting the veggies

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How to Prepare Zucchini Artichoke Panzanella [Vegan]

After you cube the bread, lay the cubes out on a baking dish and bake at 350° for about 30 minutes, until the edges are golden and nice and crunchy. Remove and let cool. It’s okay if it gets hard while you prepare the rest of the ingredients.
Increase the oven temp to 425°.
Place the zucchini, artichoke hearts and peeled garlic cloves onto a lightly oiled roasting dish. Toss them around so that they all get a very fine coat of oil. Roast until the zucchini is soft and has a bit of color on it (about 20 minutes). Add a little bit of water if needed half way through to prevent sticking.
Remove the veggies from the oven and let cool a bit. You can serve them warm, room temp or cold.
Toss all the ingredients together and drizzle with the balsamic vinegar.
Garnish with some fresh basil leaves.