Ingredients
Panzanella
2 Japanese eggplants, halved lengthwise
2 medium zucchini, halved lengthwise
1 red bell pepper, cut into 3/4 inch strips
1 1/2 cups (6 oz) frozen artichokes, thawed, halved
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (15 oz) can chickpeas, rinsed and drained
10 jarred sun-dried tomatoes, drained and chopped
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons rinsed and drained capers
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice (from 1 large lemon)
1 teaspoon light agave nectar
2 whole-wheat pita breads
Sauce
1/4 cup plain Greek yogurt
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon apple cider vinegar
1/4 teaspoon light agave nectar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Preparation
See p. 112 of Giada’s Feel Good Food.
