Legendary Philadelphia restaurateur and caterer Steve Poses has a mission: to increase national home entertaining by 10 percent. Really. So invite some friends and start roasting vegetables for this cool-weather panzanella.

Steve's helpful hosting tip: The vegetables can be roasted a day in advance. Dress the salad and add the bread 30 minutes before serving.

Serves 6 to 8.

2 pounds Brussels sprouts, trimmed and halved
6 large beets, peeled and cut into 1-inch pieces
10 large carrots, peeled, halved and cut into 1-inch pieces
4 large parsnips, peeled, halved and cut into 1-inch pieces
1 medium red onion, thinly sliced
3/4 pound crusty French baguette, cut into 1-inch slices
1/2 cup toasted walnut pieces
3 tablespoons apple cider vinegar
2 tablespoons apple cider
1/2 cup olive oil, divided, plus more for brushing the bread
1/2 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
11/2 teaspoons salt, divided
1/4 teaspoon pepper

Preheat oven to 450 degrees Fahrenheit. In a large bowl, combine Brussels sprouts, beets, carrots, parsnips, red onion and 1/4 cup olive oil. Spread vegetables in a single layer on two baking sheets. Roast in oven for 40 minutes, stirring every 15 minutes or so to prevent vegetables from sticking and browning too deeply. Rotate the baking sheets on the racks if one pan is cooking more quickly than the other. Toss vegetables with 1/2 teaspoon salt and allow them to cool. Transfer vegetables to a large bowl.

Heat a grill pan or skillet over moderate heat. Brush bread slices lightly with olive oil and toast until lightly browned but not fully crisp, about 2-3 minutes per side. Remove from heat and allow bread to cool.

In a small bowl, whisk together cider vinegar, cider, remaining 1/4 cup olive oil, thyme, sage, remaining 1 teaspoon salt and pepper.

Tear grilled bread into roughly 1-inch pieces and add to roasted vegetables. Pour dressing over bread and vegetables, toss, and allow salad to sit for 30 minutes before serving. Add walnuts and serve.

Learn more: How to contribute your favorite farmers' market recipe

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