Panzanella Salad With Roasted Vegetables, Feta Cheese And Pita Bread

Prepare the ingredients and the oven. This is what you'll have on the plate - prepare the ingredients in advance so the work goes smoothly. Preheat the oven to 220°C

Prepare the broccoli. Break the broccoli into florets, or halve it and slice thinly including the stems. You can trim off the very bottom of the root. Place on a baking tray together with the green beans.

Roast the vegetables. Drizzle with olive oil and toss to coat evenly. Put in the oven and roast for 10-15 minutes until the vegetables begin to brown.

Prepare the dressing. In a bowl, combine olive oil and lemon juice, grate the garlic, add the mustard, and whisk everything thoroughly into a smooth dressing.

Cut the tomatoes. Meanwhile, wash the cherry tomatoes and halve them.

Combine in the baking tray and finish baking. Remove the baking tray from the oven, add the cherry tomatoes and tear the pita bread into smaller pieces. Pour in the prepared dressing and mix everything well. Return the mixture to the oven and bake for about 5 more minutes so the flavors meld and the pita becomes slightly crisp.

Portion into bowls. Divide the finished dish into bowls, crumble Balkan cheese or feta on top and optionally sprinkle with chopped parsley.

Serve. Serve immediately.