Summer Vegetable Panzanella

recipe picture

  • 6 cups cubed & lightly toasted bread
  • 1 can or jar drained and biased lower hearts of palm
  • 3 medium tomatoes, seeded and lower into chunks
  • 1 substantial zucchini, sliced then quartered
  • 2 medium yellow squash, sliced then quartered
  • 1/3 cup toasted pine nuts
  • 1 little purple onion, lower into 1/2 lunge rings then quartered
  • 1 ear of yellow or white corn, raw kernels removed
  • 1/2 contemporary basil, roughly chopped or torn
  • 1 clove garlic, chopped
  • EVOO, sea salt, and contemporary ground murky pepper, to model

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