Panzanella

062d0ec2-b703-4830-a2e9-1d54fa656f7e

Panzanella salad is probably one of my favorites to have anytime during the year. It’s such a versatile salad in which you can add grilled vegetables or roasted veggies. To make it a little bit healthier I went ahead and used a whole wheat sprouted bread. It’s a super easy lunch or dinner to get together in no time. Enjoy! 

Ingredients: 

1 loaf sprouted bread, cut into thick cubes 

1/2 cup fresh basil, chopped 

2 Tablespoons capers

1 teaspoon lemon zest 

Juice of one lemon 

2 large tomatoes, cut into wedges 

Salt & pepper, to taste 

2 large garlic cloves, minced 

1 cup pearl mozzarella balls

1 1/4 cups extra virgin olive oil 

1 red onion, chopped 

1 14oz can if artichokes quarters 

1 small eggplant, peeled and cubed 

Preparation: 

Preheat oven at 375 F degrees 

On a baking sheet add artichokes, onions and eggplant. Season with salt, pepper and drizzle 1/2 cup olive oil. Place in the oven for 35 minutes. 

 

On medium to high heat in a large skillet add 1/2 cup olive oil. Add bread toss together & let bread toast up on all sides. Once done set aside. 

In a large bowl add lemon juice, lemon zest, salt, pepper, remaining olive oil, tomatoes, garlic, mozzarella and basil. Stir everything together. Next add the bread and roasted vegetables. Toss everything together and serve

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s