Garden Greens and Pumpernickel Panzanella
1 lb. asparagus, trimmed and cut into 1″ lengths
1 bunch green onions, cut into 1″ lengths
2 tsp. extra-virgin olive oil, plus 2 Tbsp. for dressing
6 c. cubed pumpernickel bread (each about 1/4″)
2 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1 tbsp. spicy brown mustard
1 tbsp. prepared horseradish
1/4 c. Chopped fresh dill
4 c. arugula
1/2 bunch watermelon or regular radishes, trimmed and thinly sliced
Arrange two oven racks in upper and lower thirds of oven. Preheat oven to 450 degrees F. On a large rimmed baking sheet, toss asparagus, green onions, 2 teaspoons olive oil, and 1/4 teaspoon salt; spread in single layer. Bake on lower rack until vegetables are browned and tender, 15 minutes. On another large rimmed baking sheet, arrange bread in single layer. Bake on upper rack until crisp and dry, stirring once; 10 to 12 minutes.
Meanwhile, in large bowl, whisk remaining 2 tablespoons oil, lemon juice, vinegar, mustard, horseradish, and 1⁄2 teaspoon salt; stir in dill.
Toss bread cubes with vinaigrette in bowl; add roasted vegetables, arugula, and radishes; toss until well-combined.
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