Panzanella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,077 cal. | (51 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 180 g | (120 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 15.9 g | (53 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 small head Romaine lettuce
- 2 orange and yellow Bell pepper
- 4 Tomatoes
- 1 red onion
- 200 grams black Olives (pitted)
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- 4 thick Baguette (slices)
- 1 Tbsp lemon juice
- 3 Tbsps white balsamic vinegar
- sugar
- freshly ground peppers
- 2 Tbsps coarsely chopped Basil
Preparation steps
Preheat the oven's broiler to low.
Rinse the romaine lettuce, spin dry and remove the leaves. Cut the leaves into large pieces and divide between four plates. Rinse the bell peppers, remove the ribs and seeds and cut into bite-sized pieces. Rinse and dice the tomatoes. Peel the onion and cut into thin slices. Drain the olives.
Mince the garlic and combine with 2 tablespoons of olive oil and a pinch of salt. Brush the baguette slices with the oil and place under the broiler for about 5 minutes, watching closely so it does not burn. Cut the toasted bread into cubes.
Whisk the rest of the olive oil with the lemon juice, vinegar, sugar and pepper. Toss the bread with the vegetables, chopped basil and dressing. Serve atop the bed of romaine lettuce.
