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Roasted Vegetable Panzanella Salad

Flavourfully Wholesome
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  • Marinate time

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  • 1 Knorr® Vegetable Bouillon Cube, crumbled
  • 4 Tbsp. (60 mL) Becel Olive Plus™ Oil Blend, divided
  • 4 cups (1 L) small broccoli florets and stems, (stems cut into 1/2-inch (1.5 cm) thick slices)
  • 1 large fennel bulb, halved and cut into 16 wedges (chop and reserve 2 Tbsp. (30 mL) fronds for garnish)
  • 1/2 large red onion, cut into 8 wedges
  • 1 14-in. (35 cm) multi-grain baguette, cut into 1-inch (2.5 cm) cubes (6 cups) [1.5L]
  • 1/2 cup (125 mL) orange juice
  • 1/3 cup (75 mL) red wine vinegar
  • 1 large orange, peel and white pith removed, cut into segments, segments roughly chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Calories180
Total Fat8g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Sodium410mg
Total Carbs22g
Dietary Fiber3g
Sugars5g
Protein4g
Vitamin D0%
Calcium4%
Iron6%
Potassium349mg