Dinner for 3

Root Vegetable Panzanella

Name: Root Vegetable Panzanella
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups peeled; 1 leek; 1 tbsp avocado or olive oil; 1 healthy pinch each salt and black pepper; 2 sprigs fresh rosemary; 1 can (15 oz) chickpeas; 1 tbsp avocado or olive oil; 1 healthy pinch each salt and black pepper; 1 sprig fresh rosemary; 5 cloves garlic (optional); 2 cups day old sturdy bread; 1 tsp avocado oil; 1 healthy pinch each salt and pepper; 1/4 cup tahini; 1 1/2 tsp whole grain mustard; 2 1/2 tbsp lemon juice; 1 tsp apple cider vinegar; 2 1/2 tsp maple syrup; 1 healthy pinch each salt and pepper; 3 tbsp water to thin; 1 large bundle kale; 2 tbsp lemon juice (optional); 1 pinch each salt and pepper (optional)

Roasted root vegetables, chickpeas, bread, and kale come together with rosemary and a creamy mustard dressing.

Typical price

$8.80for 4 servings

$2.20 per serving$8.80 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: minimalistbaker.com

30 minstart to table
Easydifficulty
3servings as written
$$typical cost tier

Italian Vegetarian Dairy-free Budget Side dishes Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Leeks and shallots$3.49/lb typical	0.15 lb	$0.54Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.24Typical price
Canned beans$0.09/oz typical	15 oz	$1.35Typical price
Garlic$0.75 each typical	0.25	$0.19Typical price
Sandwich bread$2.49 each typical	0.25	$0.50Typical price
Juice, soda and mixers$0.04/oz typical	1.75 oz	$0.07Typical price
Kale$2.49 each typical	1	$2.34Typical price
Total for the servings shown		$6.60

Pantry staples you likely have

Olive and cooking oilSalt and pepperAsian sauces and pastesMustard, mayo, ketchupVinegarHoney or maple syrup

Not included in the cost.

Ingredients

3 cups peeled
1 leek
1 tbsp avocado or olive oil
1 healthy pinch each salt and black pepper
2 sprigs fresh rosemary
1 can (15 oz) chickpeas
1 tbsp avocado or olive oil
1 healthy pinch each salt and black pepper
1 sprig fresh rosemary
5 cloves garlic (optional)
2 cups day old sturdy bread
1 tsp avocado oil
1 healthy pinch each salt and pepper
1/4 cup tahini
1 1/2 tsp whole grain mustard
2 1/2 tbsp lemon juice
1 tsp apple cider vinegar
2 1/2 tsp maple syrup
1 healthy pinch each salt and pepper
3 tbsp water to thin
1 large bundle kale
2 tbsp lemon juice (optional)
1 pinch each salt and pepper (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with oil.
Toss the peeled root vegetables, sliced leek, chickpeas, rosemary, garlic, salt, pepper, and 2 tablespoons oil on the sheet.
Roast for 15 minutes, stirring once halfway through.
Toss the bread with 1 teaspoon oil, salt, and pepper, then add it to the sheet and roast 8 minutes more.
Whisk tahini, mustard, lemon juice, vinegar, maple syrup, water, salt, and pepper in a small bowl.
Massage the kale with lemon juice, salt, and pepper, then toss it with the roasted mixture and dressing.