Thursday, November 4, 2010

Red bell pepper panzanella

I just had the most delicious lunch. I mean, how could lunch made almost entirely of bread not be awesome? It's something I created out of my leftover focaccia bread. It uses pickled red onions, but if you haven't prepped that (or don't want to), cook some chopped onion with the red bell pepper and be sure to add a splash or two of red wine vinegar along with the olive oil.

Red bell pepper panzanella

1 red bell pepper, chopped
Zest of half a lemon
Rings of pickled red onion with a bit of the liquid (I eyeballed it)
Day old small loaf of focaccia bread, cut into bit sized chunks (about enough to fill a toaster oven tray)
Fresh basil, chopped (or slivered if you're feeling fancy)
Grated mozzarella cheese
Extra virgin olive oil
salt and pepper to taste

1. Saute the bell pepper until just done in a bit high heat oil of your choice. Turn off heat and stir in lemon zest and onions.
2. While bell pepper is cooking, toast the focaccia chunks in the toaster oven.
3. Toss together the bread, basil, mozzarella, a few splashes of extra virgin olive oil, salt, and pepper with the bell pepper mixture. Taste; adjust seasoning if necessary.
4. Eat with salad or something else "healthy" so that you don't feel too bad. ;)

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