We had Toasted Panzanella last night for a BBQ party. It was quite tasty. We all decided that it was better without the bread chunks. Here is the recipe:
* Exported from MasterCook *
Toasted Panzanella
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Salads-Slaws-Dressings
Amount Measure Ingredient -- Preparation Method
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1 small loaf French bread (about 4 cups), cut into 1-inch cubes
1/4 cup olive oil
3 cloves garlic (about 1 Tbs) -- minced
1 1/2 pounds tomatoes (about 3 1/2 cups) -- diced
1 medium cucumber, peeled, seeded (about 1 cup) -- diced
1 small red onion (about 1/2 cup) -- thinly sliced
1/4 cup green olives, seeded -- coarsely chopped
1/4 cup basil, cut into thin ribbons
2 tablespoons red wine vinegar
2 teaspoons capers, drained -- coarsely chopped
1 teaspoon sugar
1/2 teaspoon lemon zest
Preheat oven to 350°F. Spread bread cubes on baking sheet. Bake 15 to 20 minutes, or until golden brown.
Heat oil in small saucepan over medium-low heat. Cook garlic 2 minutes, or until fragrant.
Place all remaining ingredients in large serving bowl. Add olive oil mixture, and toss to coat. Season to taste with salt and pepper. Let stand 20 minutes to allow flavors to develop. Adjust seasonings if necessary, and serve.
Per serving: 260 cal, 5 g protein; 14.5 g total fat [2 g sat. fat]; 29g carb; 0mg chol; 266mg sod; 4g fiber; 7g sugars.
Source:
"Vegetarian Times Jul/Aug 2006"
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* Exported from MasterCook *
Toasted Panzanella
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Salads-Slaws-Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small loaf French bread (about 4 cups), cut into 1-inch cubes
1/4 cup olive oil
3 cloves garlic (about 1 Tbs) -- minced
1 1/2 pounds tomatoes (about 3 1/2 cups) -- diced
1 medium cucumber, peeled, seeded (about 1 cup) -- diced
1 small red onion (about 1/2 cup) -- thinly sliced
1/4 cup green olives, seeded -- coarsely chopped
1/4 cup basil, cut into thin ribbons
2 tablespoons red wine vinegar
2 teaspoons capers, drained -- coarsely chopped
1 teaspoon sugar
1/2 teaspoon lemon zest
Preheat oven to 350°F. Spread bread cubes on baking sheet. Bake 15 to 20 minutes, or until golden brown.
Heat oil in small saucepan over medium-low heat. Cook garlic 2 minutes, or until fragrant.
Place all remaining ingredients in large serving bowl. Add olive oil mixture, and toss to coat. Season to taste with salt and pepper. Let stand 20 minutes to allow flavors to develop. Adjust seasonings if necessary, and serve.
Per serving: 260 cal, 5 g protein; 14.5 g total fat [2 g sat. fat]; 29g carb; 0mg chol; 266mg sod; 4g fiber; 7g sugars.
Source:
"Vegetarian Times Jul/Aug 2006"
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