Panzanella
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- 1/4 cup packed fresh basil
- 4 cups cubed whole-grain country bread
- 3 tomatoes (about 2 pounds), chopped
- 1/2 red onion, thinly sliced
- 1/4 cup reduced-sodium fat-free chicken broth
- 2 tablespoons red wine or balsamic vinegar
- 1 cup mini mozzarella balls, quartered
- 1 cup roasted red pepper, thinly sliced
- 1/4 cup turkey pepperoni, thinly sliced
Preparation Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme. Per serving: 330 calories, 10.8 g fat, 4.3 g saturated, 39.4 g carbohydrates, 10 g fiber, 27 g protein Nutritional analysis provided by Self
Preparation Place bread, tomatoes, onion, broth and vinegar in a bowl; add salt and pepper. Stir to coat, breaking up bread cubes. Add mozzarella, red pepper and pepperoni; stir to coat. Refrigerate 1 hour before serving. Divide among 4 bowls; garnish with basil and thyme. Per serving: 330 calories, 10.8 g fat, 4.3 g saturated, 39.4 g carbohydrates, 10 g fiber, 27 g protein Nutritional analysis provided by Self
