Rosemary Roasted Root Vegetable Panzanella

So so delicious. The dressing is so tasty and it wasn't very time consuming to make.

Loved this. Used vegan sausage instead of chickpeas. Added more vinegar to the dressing.

Very tasty and simple to make, especially useful if you need to use up some root vegetables or nice bread. Made enough for dinner for two with some leftovers that I plan to use for sandwiches.

I added extra lemon juice on top and it was really good. I think I'll add some smoked paprika next time

Really tasty - I made this with olive oil instead of tahini (which I forgot to pick up) and it was still lovely. I also sautéed the kale with garlic to soften it a little, worked really well.

This was superb! I would have happily paid for this in a restaurant. We used a mix of red beets, potatoes, delicata squash and carrots for our root veg. I could have eaten two plates of it. Updated- I’ve made this three times now and still absolutely love it! I make extra and use leftovers for lunches. Wegmans has a garlic Tuscan bread that I use to make the croutons with ghee spray and salt.

This was simple, quick, and SUPER delicious. Definitely making it all the time!!!