Balsamic Triscuit Panzanella

Serves 4 Vegetarian Balsamic Triscuit Panzanella
Share On
Ingredients

1 Box of cracked pepper & olive oil Triscuit (slice in the middle)

1 Tablespoon of olive oil

2 Pints of cherry tomatoes

2 Cloves of garlic (peeled & smashed)

2 Teaspoons of balsamic vinegar

1 Teaspoon of allspice (whole)

1/8 Cup of Italian parsley stems

1/8 Cup of chopped Italian parsley

Preparation

In a medium sauté pan or cast iron skillet pour in the olive oil and set it to a medium high heat. Add in your tomatoes, garlic, balsamic vinegar, whole allspice and the parsley stems. Sauté for 8-10 minutes making sure the tomatoes look soft and ready to burst. Once cooked place the sliced triscuits into the pan and carefully toss. Pour the triscuit panzanella onto a serving bowl and sprinkle the top with the chopped parsley. Serve and enjoy!

 

 

 

Print this recipe

Balsamic Triscuit Panzanella

Serves 4 Vegetarian
Ingredients

1 Box of cracked pepper & olive oil Triscuit (slice in the middle)

1 Tablespoon of olive oil

2 Pints of cherry tomatoes

2 Cloves of garlic (peeled & smashed)

2 Teaspoons of balsamic vinegar

1 Teaspoon of allspice (whole)

1/8 Cup of Italian parsley stems

1/8 Cup of chopped Italian parsley

Preparation

In a medium sauté pan or cast iron skillet pour in the olive oil and set it to a medium high heat. Add in your tomatoes, garlic, balsamic vinegar, whole allspice and the parsley stems. Sauté for 8-10 minutes making sure the tomatoes look soft and ready to burst. Once cooked place the sliced triscuits into the pan and carefully toss. Pour the triscuit panzanella onto a serving bowl and sprinkle the top with the chopped parsley. Serve and enjoy!