Panzanella with Snacks
Try this classic italian dish with a ryeful twist. It is the perfect dish for sharing!
Ingredients
- 1 pck FINN CRISP Snacks
- 1 red bell pepper
- 1 yellow bell pepper
- 1 kg ripe tomatoes
- 1 red onion
- ½ cucumber
- 3 tbsp capers
- 1–2 tsp salt
- ½ tbsp black pepper
- 3 tbsp red wine vinegar
- ½ dl olive oil
- 1 pot basil
This is how you do it
- Pre-heat the oven to 220 °C.
- Slice the bell peppers lengthwise and put them on a baking tray. Pour some olive oil and sprinkle some salt and pepper on the bell pepper slices. Roast in the oven for 12 or until the bell peppers have a nice color.
- Put the bell peppers in a bowl and cover it with foil. Let them sit for 5 minutes and peel them.
- Cut the tomatoes into wedges and the onion into slices. Peel and wedge the cucumber.
- Mix all the vegetables and season them with salt, pepper and capers. Let them sit for 10 minutes to ingest all the flavor.
- Add the vinegar and olive oil and mix.
- Spread the vegetables and Snacks alternately in layers on a plate.
- Garnish with basil.
- Time to serve.
You may also like
