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Moosewood Restaurant New Classics


  • Creamy garlic parmesan dressing:
  • 2 garlic cloves, minced or pressed
  • 1c olive oil
  • 1/4 c red wine vinegar
  • 1/2 grated parmesan chz
  • 1/2 t pepper
  • 1t salt
  • 1/2 c milk
  • Panzanella:
  • 1 med zucchini, cut into 1/4" thick slices
  • 1 med yellow summer squash, cut into 1/4" thick slices
  • 1L red pepper, halved and seeded
  • 1L green or yellow pepper, halved and seeded
  • 1T olive oil
  • 12-16 fresh asparagus, stemmed and cut into 2" pieces
  • 1c sugar snap peas, trimmed
  • 2c chopped tomatoes
  • 8c mesclun or mixed field greens
  • 2T olive oil
  • salt and pepper to taste
  • 2t minced fresh basil, thyme, or parsley
  • 1 L loaf of crusty French or Italian bread


  • Preheat oven to 450. Oil 2 baking sheets.
  • Combine dressing ingredients in blender or food processor, adding milk last while puree or process.
  • Whirl for 30-45 seconds, until dressing is consistency of light mayonnaise.
  • Set aside.
  • Lightly brush zucchini and squash slices and bell pepper halves with olive oil.
  • Place pepper halves on one baking tray and roast 40-45 minutes, until charred with black areas. Spread zucchini and squash on other baking tray and roast for 15 minutes, until start to brown. use spatula to turn slices over.
  • Return squash to oven and bake for another 15 minutes, until golden brown on both sides.
  • Meanwhile, bring saucepan of water to boil, Blanch asparagus for 2 minutes; then add sugar snap peas and cook 1-2 minutes longer.
  • Drain both vegetables and plunge into very cold water to cool.
  • Drain again and set aside.
  • Place tomatoes and greens in serving bowl.
  • In a coup, stir together olive oil, vinegar, salt, pepper, and basil or other herbs and set aside.
  • When squash and peppers are roasted, remove trays from oven and reduce temp to 350.
  • Place roasted peppers in bowl, cover, and let sit for 10 minutes.
  • Peel off charred skin of peppers and cut into 2" pieces.
  • Meanwhile, slice loaf of bread in half lengthwise and place in oven 5-10 minutes.
  • Add bell pepper, squash, asparagus, and snap peas to serving bowl of tomatoes and greens.
  • Just before serving, toss salad with reserved oil and vinegar.
  • Finally cut bread into 1" cubes and add to salad.
  • Serve with generous spoonful of dressing.

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