Matt & BeaU

We're based in New Orleans and we cover healthy recipes, travel tips, men's fashion, interior design, and anything else our little gay hearts fall in love with.

Late Summer Roasted Vegetable Bread Salad

Late Summer Roasted Vegetable Bread Salad


I'm becoming one of *those people*. You know, the people who won't stop talking about their dog(s) and everyone is like yeah we get it you love your dog whatever we don't care.   The other day I casually said, "I love Fox more than I love myself, he's so great!" and everyone was like "erm..." But, hey, I talk in extremes.  So, that's where I'm at in my life, how are you?

Other things I'm currently obsessing over:

So, anyhow, I made a bread salad!  It's kind of a twist on Panzanella, but instead of just bread and tomatoes, it's a whole bouquet of roasted summer vegetables and some roasted romaine lettuce leaves.  I first heard of Panzanella from my #1 ride-or-die gal, Lily, over at Kale and Caramel who made a spring-time version with pickled radishes.  I like this dish because it takes maybe twenty minutes to prepare and then you have a bowl of bread and roasted veggies, satisfying your need for carbs and nutrition all at once.  Right before serving it, I threw gobs of burrata cheese on top, and you should too!  Have a good hump day, loves!



Roasted Vegetable Bread Salad

(serves 6 - 8)

Roughly chop these things:

  • 2 heads endive
  • 1/2 small purple cabbage
  • 1 yellow squash
  • 1 zucchini
  • 2 small Poblano peppers

Toss them with 1/4 cup olive oil and roast in a roasting pan on high for 5 - 8 minutes until browning. Remove from oven and transport to a bowl to cool down to room temperature.

While that's cooking, chop this stuff:

  • 2 hearts of Romaine lettuce
  • 1/2 18" baguette

Toss with 1/4 cup olive oil, salt, and pepper, and roast on high in a roasting pan on high for 2 - 4 minutes.  Remove from oven and transport to a bowl to cool down to room temperature.

Once all of that is cooked and cooled, do this:

  • Slice 1 cup of cherry tomatoes in half and toss it with all of the above ingredients.
  • Give a sprinkle of red wine vinegar (optional).  
  • Serve the salad and top with spoonfuls of burrata and lots of Italian parsley.  

 


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