Roasted Vegetable Panzanella

Ingredients

• 1 medium red onion, cut into 1-inch pieces
• 1 medium yellow squash, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 3 carrots, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and cut into 1-inch pieces
• 1 small butternut squash, peeled, seeded and cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 batch Italian Cornbread, recipe follows
• 1 tablespoon red wine vinegar
• 8 ounces small mozzarella balls
• 8 fresh basil leaves, cut into chiffonade
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 large egg
• 1/2 teaspoon baking soda
• 1/2 cup grated Parmesan
• 2 tablespoons diced sun-dried tomatoes
• 1/2 teaspoon dried oregano
• 1/4 cup plus 2 tablespoons shortening

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