I lived in Italy this summer for five weeks and I ate a lot of pasta. There isn’t exactly a whole love of big veggie dishes in Italy (trust me, I searched) unless you’re on the coast. I’m spoiled and grew up in Southern California where we have arguably the best produce in the world. I eat tons of veggies, so this overdose of pasta was quite the culture shock. However, panzanella was an occasional awesome find. It’s basically a plethora of veggies that are grilled or cooked with some toasted pita or bread of some sort. I dig it.
I was feeling a little nostalgic of my travels through Italy and whipped up my own version of Panzanella! Mine is light, limited on the bread, and very flavorful considering how few ingredients it has. Whip it up, pour yourself a glass of red and pretend you’re sitting in a piazza in Florence!
1 green bell pepper, thickly cut
1 zucchini, thickly cut
1/4 cup chopped red onion
2 cloves garlic, finely chopped
1/4 cup chickpeas
1 whole wheat pita cut into 8 triangles
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons goat cheese
1. Put the olive oil into a pan and turn to medium heat. When the pan is hot, add in the first four ingredients along with 1/2 a teaspoon of salt and the dried basil. Toss the veggies with a spoon and let them cook for 7 minutes , stirring occasionally.
2. While the vegetables cook, heat the oven to 300 and assemble the pita pieces on a cookie sheet. Put them into the oven and cook for 5 minutes or until slightly crispy.
3. Add the lemon zest, lemon juice, chickpeas and remainder of the salt to the veggies. Stir and cook for another 3 minutes.
4. Assemble the vegetables on a plate with the pita pieces around them. Sprinkle the goat cheese on top.
Don’t forget your glass of red! You aren’t in Italy until you have your wine!