Roasted-Vegetable Panzanella

Ingredients for Roasted-Vegetable Panzanella

• 1 large garlic clove

• 120ml plus 45ml extra-virgin olive oil

• 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (1800g )

• 350g cherry tomatoes, halved

• 1 tesked salt

• 1/2 teaspoons black pepper

• 450g green beans, trimmed and halved crosswise

• 45ml balsamic vinegar (preferably white)

• 45ml capers (packed in brine), rinsed, drained, and chopped

• 1/2 teskedar socker

• 1 (550g) can cannellini beans or chickpeas, rinsed and drained

• 450g lightly salted fresh mozzarella, cut into 1/3-inch dice

• 3/4 cup chopped fresh basil

Arrange oven racks in upper and lower thirds of oven and preheat oven to 218°C.

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 120ml olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoons salt, and 1/8 teaspoons pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoons salt and 1/8 teaspoons pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoons salt, and 1/4 teaspoons pepper and whisk to combine well.

Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavours to develop, then stir just before serving.

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