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    You are in: Home / Thanksgiving / Roasted Red Onion Panzanella Recipe
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    Roasted Red Onion Panzanella

    Average Rating:

    3 Total Reviews

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    • on June 24, 2007

      Very delicious. I scaled to 4 as it's just me and the kids right now, and I roasted the onions along with another dish I had going in the oven. The vinaigrette is delicious, although it does read a bit 'messily' as basically there are other salad ingredients mixed up in the vinaigrette column. A great way to use up leftover bread.

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    • on June 14, 2007

      I would give this one-hundred-and-five stars if I could. How's THAT for love?! What a great balance of flavors. Do NOT skip the chicken broth--that MAKES this so "perfect." I used Garlic Parmesan Bread (Abm) (I would've used my own French Bread [machine] recipe except I'm doing ZWT and that wouldn't be fair). what did I do? Well, first I cut this down for four people, only used 2 yellow onions--what I had on hand. French bread, not Italian (sorry!), skipped the thyme (I never have enough, remember!?), toasted the pine nuts (more like 'burned' them!). Ate em anyway. this will definitely be added to my "Tried & True" recipe book to keep for all time! *Made for ZWT 3 Spanish Region"

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    • on February 16, 2007

      I scaled this recipe down to feed four. Omitted the thyme and replaced with oregano. Roasting the onions takes this panzanella recipe over the top! Thanks, Sharon!

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    Nutritional Facts for Roasted Red Onion Panzanella

    Serving Size: 1 (179 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 558.5
    Calories from Fat 365
    Total Fat 40.6 g
    Saturated Fat 5.7 g
    Cholesterol 0.0 mg
    Sodium 440.5 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 2.8 g
    Sugars 2.6 g
    Protein 7.4 g

    The following items or measurements are not included:

    sherry wine vinegar

    vegetable stock

    mixed greens

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