Garden Vegetable Panzanella Recipe
Recipe By Food & Wine
Learn how to make Garden Vegetable Panzanella.
4.8
24 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Garden Vegetable Panzanella Recipe
- 0.13 inch Three thick slices of tuscan bread, crusts removed and bread cut into 1/2 inch dice
- 1/2 tablespoon Red wine vinegar
- As required Salt
- 0.06 cup Extra virgin olive oil
- As required Freshly ground pepper
- 1/4 inch 3 medium tomatoes, cut into
- 0.13 inch 1 small cucumberpeeled, seeded and cut into
- 0.13 inch 1/2 medium red or yellow bell pepper, cut into strips
- 0.13 inch 1 celery rib, cut into
- 3/4 part Scallions, white and tender green only, thinly sliced
- 1 ounce Button mushrooms, trimmed and thinly sliced
Nutrition
value
value
148
calories per serving
16 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
- Fat16g
- Protein< 1g
- Carbs< 1g
- Fiber< 1g
MacroNutrients
- Carbs< 1g
- Protein< 1g
- Fiber< 1g
Fats
- Fat16g
Vitamins & Minerals
- Calcium2mg
- Iron< 1mg
- Vitamin A42mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B92mcg
- Vitamin B120mcg
- Vitamin C3mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium2mg
- Manganese< 1mg
- Phosphorus3mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Food & Wine