This easy and delicious panzanella salad with homemade croutons is grain-free and Greek-inspired.
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GET THE RECIPE
Preheat the oven to 350F and prepare two baking trays with parchment paper. Combine the almond flour, chia seeds and salt in a medium-sized bowl.
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Add the nutritional yeast, baking powder, oregano, basil, minced onion, salt, garlic powder, and black pepper. Stir together. In a small bowl, add the eggs and whisk together briefly.
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Add the eggs to the medium-sized bowl along with the olive oil, mixing to combine. Transfer the mixture to one of the baking trays and spread out to cover two-thirds of the tray.
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On the other side of the tray, add the cubed sourdough bread and season it with the olive oil, salt, black pepper, and garlic powder. Bake for 20 minutes and allow to cool slightly.
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Remove the additional croutons from the tray into a small dish. Set aside. Cut the chia seed crouton base into 1×1 inch pieces. Afterward, carefully flip all of the croutons over. Bake for another 20 minutes.
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At the same time, while the croutons bake, prepare the roasted vegetables. Add the cubed eggplant, zucchini, cherry tomatoes, garlic stuffed olives, and garlic cloves to the prepared baking tray.
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Drizzle the olive oil on top and add salt, pepper, oregano, and lemon juice. Bake for 40 minutes until roasted, tender, and golden brown. Remove from the oven and allow to cool slightly.
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Transfer the roasted vegetables and extra sauce to a large serving plate. Add the sliced red onion, feta, fresh dill, and lemon zest, along with the additional croutons.
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Mix to combine. Add half of the chia seed croutons and lightly toss them into the salad. Garnish the salad with more fresh dill, then enjoy!
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