Try this Grilled Panzanella recipe, or contribute your own.
Suggest a better descriptionSource: Womans Day magazine 6-2-98 1. Heat grill to high and brush with oil. Grill bread 1-2 minutes per side until lightly toasted. Set aside. 2. Grill peppers, turning several times, 10 minutes or until blackened on all sides. Place in a paper bag and let steam 10 minutes. When cool, peel, core seed and coarsely chop. 3. While grilled peppers cool, grill onion slices, turning them over once, 5 minutes or until nicely browned. When cool enough to handle, coarsely chop. Put onion and peppers in a large bowl. 4. Cut bead in 1/4 inch cube sand add to bowl along with the tomatoes, cucumbers and remaining ingredients. Toss to mix. Let stand at room temperature 30 minutes for flavors to develop. Toss gently just before serving. Posted to JEWISH-FOOD digest by kblindow@juno.com (Kuppel/Rebekkah Lindow) on May 27, 1998
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 20 | ||
Calories from Fat: 2 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 146.2mg | 4 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 3.8g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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