Skillet Panzanella with Olives and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 187 mg | (197 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 150 grams day-old white bread (in slices)
- 500 grams Bell pepper (Red, yellow, green)
- 2 bunches scallions
- 4 sun-dried Tomatoes
- 2 garlic cloves
- thyme
- 6 Tbsps olive oil
- Vegetable broth (Instant)
- salt
- freshly ground pepper
- 50 grams black Olives
Preparation steps
Cut bread into pieces. Rinse peppers, wipe dry and cut into quarters, then remove seeds and ribs and dice. Rinse scallions, shake dry and cut into pieces. Cut sun-dried tomatoes into strips. Peel garlic. Rinse thyme, shake dry and pluck leaves from stems.
Heat 4 tablespoons olive oil in a nonstick skillet and toast slices of bread until golden brown. Squeeze garlic through a press into pan and sprinkle in half of thyme. Cook briefly, while stirring. Lightly season with salt and pepper.
Remove bread mixture from pan and keep warm. Add remaining olive oil to pan, then sauté peppers for 5 minutes. Add tomato, scallion and remaining thyme to pan and sauté for 2-3 minutes, stirring occasionally.
Deglaze pan with broth, then stir in olives. Season with salt and pepper and bring to a boil. Mix in bread mixture. Serve immediately.
