Roasted Kohlrabi & Summer Squash with Pancetta & Parmesan Vinaigrette
White plate with kohlrabi and summer squash tossed in a parmesan vinaigrette with pancetta.
A Farmers Market Side Dish That Feels Special
Kohlrabi is one of those vegetables that deserves far more attention than it gets. Sweet, crisp, and somewhere between a turnip, cabbage, and broccoli stem, it becomes wonderfully tender when roasted. Paired with summer squash and a creamy Parmesan vinaigrette, it transforms into a side dish that's equally at home next to grilled chicken, steak, or a simple weeknight dinner.
For the best flavor, look for pancetta or jowl bacon from your local farmers market. If neither is available, regular bacon works beautifully too.
The real magic happens when the hot vegetables meet the vinaigrette. The residual heat gently cooks the egg in the dressing, creating a rich, silky coating that clings to every bite.
Ingredients (serves 4–6)
Vegetables
1 medium kohlrabi (about 1 pound | 450 g), peeled and large diced
1 pound (450 g) summer squash, large diced
4 ounces (115 g) pancetta, jowl bacon, or bacon, thinly sliced
Salt and freshly ground black pepper, to taste
Parmesan Vinaigrette
1 large egg
⅓ cup (37 g) finely grated Parmesan cheese
1 teaspoon (5 g) Dijon mustard
Pinch of ground black pepper
2 tablespoons (28 g) fresh lemon juice
⅓ cup (72 g) neutral oil
Salt, to taste
To Finish
Additional shaved or grated Parmesan
Fresh thyme leaves
Freshly cracked black pepper
Method
Preheat the oven and set the broiler to high.
Place the pancetta in a skillet over medium-low heat and cook until the fat has rendered and the pancetta is crisp. Remove the pancetta with a slotted spoon and reserve. Save the rendered fat.
Peel the kohlrabi and cut it into large dice. Cut the summer squash into similarly sized pieces.
Place the vegetables in a large bowl. Drizzle with a small amount of the rendered pancetta fat and toss to coat. Season with salt and pepper.
Spread the vegetables onto a sheet pan in a single layer.
Broil on high until the vegetables are tender and lightly browned on top, tossing once if needed for even cooking.
While the vegetables roast, prepare the vinaigrette.
Place the egg, Parmesan, Dijon mustard, black pepper, and lemon juice into a food processor.
Turn on the processor and slowly drizzle in the oil until a smooth vinaigrette forms.
Season with salt to taste.
Transfer the hot roasted vegetables back into the mixing bowl. Add enough Parmesan vinaigrette to lightly coat the vegetables and toss gently. The residual heat from the vegetables will lightly cook the egg and slightly thicken the dressing.
Arrange on a serving platter and finish with the crispy pancetta, additional Parmesan, fresh thyme leaves, and a few grinds of black pepper.
Storage
Store leftovers in the refrigerator for up to 3 days. This dish can be enjoyed cold, at room temperature, or gently reheated.
Cook's Note
If you're new to kohlrabi, this is a great introduction. Roasting softens its texture and brings out its natural sweetness, while the Parmesan vinaigrette adds richness and acidity. The combination is simple, seasonal, and exactly the kind of vegetable-forward cooking that shines during farmers market season.
