Tag Archives: tomatoes

Panzanella Salad Recipe

Panzanella or panmolle is a Tuscan salad of bread and fresh Summer tomatoes that includes onions, capers and basil, dressed with olive oil and vinegar.  

Panzanella Salad
Serves 12
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
226 calories
23 g
0 g
13 g
5 g
2 g
138 g
524 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
138g
Servings
12
Amount Per Serving
Calories 226
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 524mg
22%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
10%
Sugars 3g
Protein 5g
Vitamin A
13%
Vitamin C
78%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons good olive oil
  2. 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1-inch cubes
  5. 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
  6. 1 red bell pepper, seeded and cut into 1-inch cubes
  7. 1 yellow bell pepper, seeded and cut into 1-inch cubes
  8. 1/2 red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
For the Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. 1/2 teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. 1/2 cup good olive oil
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Adapted from Barefoot Contessa
beta
calories
226
fat
13g
protein
5g
carbs
23g
more
Adapted from Barefoot Contessa
Preston Cooks For You http://prestoncooks.com/

Eggplant Ratatouille Recipe

Eggplant Ratatouille
Serves 6
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
126 calories
10 g
0 g
9 g
2 g
1 g
170 g
34 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
170g
Servings
6
Amount Per Serving
Calories 126
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
11%
Sugars 6g
Protein 2g
Vitamin A
11%
Vitamin C
31%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup olive oil, plus more as needed
  2. 1 1/2 cups small diced yellow onion
  3. 1 teaspoon minced garlic
  4. 2 cups medium diced eggplant, skin on
  5. 1/2 teaspoon fresh thyme leaves
  6. 1/2 teaspoon fresh oregano leaves
  7. 1 cup diced zucchini squash
  8. 1 cup diced yellow squash
  9. 1 1/2 cups halved Cherry Tomatoes
  10. 1 tablespoon thinly sliced fresh basil leaves
  11. 1 tablespoon chopped fresh parsley leaves
  12. 2 to 3 tablespoons balsamic vinegar
  13. Salt and freshly ground black pepper
Instructions
  1. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant, oregano and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the zucchini and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, balsamic vinegar and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Adapted from Food Network
beta
calories
126
fat
9g
protein
2g
carbs
10g
more
Adapted from Food Network
Preston Cooks For You http://prestoncooks.com/