Posted by: Schmitty 09-25-99 1:51 AM
Panzanella Bread Salad
Dressing:
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried oregano leaves
1/8 teaspoon grated lemon peel
Salad
4 slices Italian bread, 1/2 inch thick
4 slices rye bread, 1/2 inch thick
2 tablespoons olive oil
1 medium red bell pepper, diced
1 cup chopped red onions
4 green onions, chopped
2 garlic cloves, minced
1 (16 oz.) package frozen broccoli, cauliflower, pea pods and yellow peppers (Green Giant American Mixtures)
2 tablespoons water
4 ounces (1 cup) crumbled Feta cheese
1/2 cup grated Parmesan Cheese
In small jar with tight fitting lid, combine all dressing ingredients, shake well and refrigerate to blend flavors.
Heat broiler.
Place Italian and rye bread slices on broiler pan; broil 4 to 6 inches from heat 4 to 5 minutes or until deep golden brown and crisp, turning once; cool.
Break or cut into 1/2 inch cubes; place in large serving bowl; set aside.
Heat 2 tablespoons oil in large skillet over medium high heat until hot.
Add bell pepper, red onion, green onions and garlic; cook and stir 3 minutes.
Add frozen vegetables and water; cook and stir 8 minutes or until vegetables are crisp tender.
Remove from heat; cool 15 minutes.
Add vegetable mixture, Feta cheese and Parmesan cheese to toasted bread cubes; toss to mix.
Pour dressing over salad; toss gently to coat.
Makes 8 (1 1/4 cups) servings.