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Ingredients
Panzanella with Anchovies
- Ingredients
- 1 Ciabatta (from the day before)
- 8 Tbsps olive oil
- 1 Zucchini
- 200 grams Cherry tomatoes
- 1 yellow Bell pepper
- 50 grams caperberry
- 8 Anchovy fillet
- 1 Red onion
- 6 Tbsps White balsamic vinegar
- 1 tsp oregano
- salt
- freshly ground black peppers
Preheat the oven to 220°C (approximately 425°F). Cut ciabatta into slices and tear slices into bite-sized pieces. Spread on a baking sheet and drizzle with 2 tablespoons olive oil. Toast in oven until golden brown, about 10-15 minutes, stirring occasionally.
Rinse zucchini, trim and cut into quarters lengthwise. Cut slices into 1 cm (approximately 1/2 inch) strips. Rinse the tomatoes, pat dry and cut in half. Rinse bell peppers, trim and remove seeds and ribs. Cut flesh into 1 cm (approximately 1/2 inch) cubes. Drain the caperberries. Pat anchovies dry and cut into pieces. Peel the onion and chop finely.
In a bowl, mix zucchini, tomatoes, bell pepper, caperberries, anchovies and onion. Whisk the vinegar with the remaining 6 tablespoons olive oil and oregano and season with salt and pepper. Remove the bread from the oven and allow to cool slightly. Just before serving, mix bread with the salad.
(Percentage of daily recommendation)
Calorie | 357 cal. | (17 %) | ||
Protein | 8 g | (8 %) | ||
Fat | 21 g | (18 %) | ||
Carbohydrates | 33 g | (22 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.4 g | (15 %) |