Summer Vegetable Panade Recipe
Summer Vegetable Panade
This savory bread pudding blends the flavors of corn and zucchini from the last days of summer with the richness of rustic bread, onions, and cheese. It is a great way to use up day-old bread and transform it into a savory casserole. Serve it with a classic green salad for lunch or as a hearty side dish.
- 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
- 5 cups thinly sliced yellow onion, about 1 1/2 lbs
- 6 cloves garlic, thinly sliced
- 1 lb summer squash, such as green and yellow zucchini, quartered lengthwise, then cut crosswise into 1/2-inch pieces
- 1 tsp kosher salt, more to taste
- Freshly ground black pepper
- 2 1/2 cups (12 oz) corn kernels, about 3 ears
- 3 - 4 Tbsp chopped fresh oregano or marjoram
- 10 ounces sliced day-old rustic, unsweetened bread, like Polaine, Miche or Pain du George
- 3 cups (about 12 oz) shredded cheese (mix half asiago and half mozzarella)
- 1 to 1 1/2cups salt-free or lower-sodium chicken stock
- Preheat oven to 375°F.
- Place a large skillet over medium heat. Add olive oil. Once oil is warm, add onion and sauté until translucent, 4-5 minutes. Add garlic and summer squash; sprinkle with 1 tsp salt. Cook for a couple of minutes, stirring often. Add corn and cook for 2-3 minutes until crisp-tender. Remove from heat. Stir in oregano. Taste and season with salt and pepper, as needed — vegetables should be well seasoned.
- Oil a 2-quart baking dish. Place half of bread in a single layer in bottom of dish, tearing to fit. Top with about 2 cups cooked vegetables and sprinkle with 1 1/2 cups cheese. Top with another layer of bread, 2 cups of vegetables, and 1 1/2 cups cheese. (You may have some extra vegetables to snack on while the panade bakes.) Drizzle with 1 to 1 1/2 cups broth; the amount needed will depend on the bread used. (See Cook’s Tip).
- Cover dish tightly with oiled foil. Bake for 30 minutes or until hot. Uncover and return to oven for 5 minutes or until top is crusty. Serve warm.
- Cook’s Tip:
- Bread that is drier, such as Polaine, requires more broth to moisten, about 1 1/2 cups. Softer, moist bread such as demi Miche or Pain du George requires about 1 cup.