Pita Panzanella

Name: Pita Panzanella
Ingredients: 1 Tbs. olive oil; 1 7-inch whole-wheat pita, cut into 8 triangles; 2 cups frozen artichoke hearts; 3/4 cup frozen fava beans or lima beans; 1 1/2 cups frozen peas; 2 Tbs. olive oil; 2 Tbs. chopped fresh mint; 1 Tbs. lemon juice; 2 tsp. grated lemon zest; 1 clove garlic, minced (1 tsp.)

10 ingredients

13 steps

Ingredients

1 Tbs. olive oil
1 7-inch whole-wheat pita, cut into 8 triangles
2 cups frozen artichoke hearts
3/4 cup frozen fava beans or lima beans
1 1/2 cups frozen peas
2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 Tbs. lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced (1 tsp.)

Directions

1

Heat olive oil in skillet over high heat.
2

Add pita triangles, and toast 1 minute on each side, or until slightly brown and crisp.
3

Set aside.
4

Place artichoke hearts in glass dish, cover with plastic wrap, and microwave on high power 4 to 5 minutes, stirring halfway through.
5

Drain, and place in bowl.
6

Microwave fava beans in same glass dish on high power, 5 to 7 minutes, stirring halfway through.
7

Drain, and add to artichokes.
8

Microwave peas in same glass dish on high power, 3 to 4 minutes, stirring midway.
9

Drain, and add to artichokes and fava beans.
10

To make Lemon-Mint Dressing: Whisk together all ingredients in small bowl.
11

Season with salt and pepper.
12

Add Lemon-Mint Dressing and toasted pita triangles to artichoke mixture, and toss to coat.
13

Let stand 5 minutes before serving so pita absorbs flavors.