End Of Summer Panzanella

Name: End Of Summer Panzanella
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arugula; 237 milliliters Basil, Roughly Chopped; 1 Tbsp Extra Virgin Olive Oil; 237 milliliters Garbanzo Beans, fresh or canned; 4 servings Garlic Salt and Fresh Ground Pepper; 2 Medium Heirloom Tomatoes; 2 Tbsps Lemon Juice; 710 milliliters Whole Grain Bread, in 1 Cubes; 3 Tbsps Pesto; 0 cups Toasted Pine Nuts; 1 Medium Sized Red Onion; 1 cups Roasted Red Peppers (make your own or use a jar)

The recipe End Of Summer Panzanella could satisfy your Mediterranean craving in roughly 45 minutes. One serving contains 274 calories, 9g of protein, and 15g of fat. This vegan recipe serves 4. It works well as a rather inexpensive side dish for The Fourth Of July. A mixture of onion, pine nuts, garbanzo beans, and a handful of other ingredients are all it takes to make this recipe so yummy.