This is am important dish in the food history of my family. Panzanella’s made by families with whatever can be found growing at this time. The vegetables are carefully roasted and mixed with varying kales trimmed small so they do not take up to much room on your fork but still help with the healthiness of the dish. The dressing is rock your socks our housemade pomegranate molasses. This dish is on our weekly menu because it is so satisfying. You can split this with a cup of soup and to me nothing else says hello fall except maybe our pumpkin chili.