Just in the past week I polished off one pound of peanut butter. I have four jars of peanut butter in the pantry, two in the fridge, and one jar at work.

It’s times like these that I realize I need to back away from the peanut butter jar and make something light and simple like a panzanella.

Roasted Vegetable Panzanella

Preheat your oven to 425° and start cutting up some veggies.  I used three plum tomatoes, an italian eggplant, half a red pepper, and several baby portobello mushrooms. But don’t listen to me. Use whatever vegetables you want mmmk?

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Toss them with some olive oil, balsamic vinegar, salt, and pepper. Spread them out on a cookie sheet and pop them in the oven for 10 minutes.

Here’s where the secret ingredient comes in.

Ok I lied. It’s not really a secret. It’s just homemade bread.

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But this is some good bread man. Made with love and whole grains.

So I defrosted a couple of whole wheat oatmeal dinner rolls that have been sitting patiently in my freezer for just a time like this. I cubed the rolls up in bite sized pieces and tossed them with a tablespoon of olive oil and a minced garlic clove.

Pop the bread in the oven right along with the veggies. Toast for 5 minutes (more or less depending on how big you cut the bread) and flip the cubes over to brown on both sides. Check your veggies. Do they need to be flipped too? Do that now. And finish cooking them both off. Maybe a total of 20 min for the veggies and 10 minutes for the bread croutons.

Remove the bread and roasted vegetables from the oven and toss them both together. You can either, A) let this sit around so that the croutons soak up some of the liquid or B) you can be impatient (you are way too important to wait for some dumb bread to soak up vegetable juices) and eat it now!

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I chose option B obviously. You know you could add some fresh basil, kalamata olives or cannellini beans but I stuck with simplicity and ate it as is.

Sometimes less is more, you know?

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