Panzanella

Sweet and delicious, these delectable mini-sized capsicums lend perky bustling flavour to spring dishes, such as this Mediterranean bread salad.

The ingredient of Panzanella

• 2 x 250g pkts baby red capsicums stems removed halved seeded
• 100ml extra virgin olive oil
• 8 slices crusty italian bread toasted cooled
• 2 lebanese cucumbers peeled harshly roughly chopped
• 1 4 small red onion thinly sliced
• 1 2 cup well ventilated light basil leaves torn
• 2 tablespoons red wine vinegar
• 1 tablespoon water

The Instruction of panzanella

• preheat a barbecue grill or chargrill just about medium place the capsicum and 2 teaspoons of the oil in a bowl toss to coat cook going on for grill turning occasionally for 12 minutes or until soft and the skins start to wrinkle set aside to cool slightly coarsely chop
• tear the bread into bite sized pieces place the bread capsicum cucumber onion and basil in a serving bowl
• supplement the vinegar and permanent oil in a small bowl drizzle over the salad and season afterward salt and pepper drizzle beyond the water toss until well combined

Nutritions of Panzanella

calories: 257 881 calories
calories: 16 grams fat
calories: 3 grams saturated fat
calories: 21 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 178 95 milligrams sodium
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calories: nutritioninformation