Sunday, October 6, 2013

Bruschetta With Spinach-Bell Pepper Medley

Spinach, Onion, and Bell Pepper Medley is a fabulous topping for not only bruschetta, but pasta or any grains such as rice, quinoa, couscous, etc. This simple, quick, and delicious veggie dish may be served with roti and dal too!

For a sweet/sour variation, stir in one tablespoon of raisins and a finely chopped tomato before adding the spinach.

Bruschetta With Spinach-Pepper Medley
4 Servings


1 Tbsp Extra Virgin Olive Oil
1 pinch Crushed hot red pepper (optional)
1 Red Onion, sliced into thin slivers or half moons
1 clove fresh Garlic, minced
1 pinch Turmeric
2 Red/Orange/Yellow Bell Peppers, cut into strips
1/2 tsp Sea Salt or to taste
8 oz. clean Fresh Spinach, coarsely chopped
2 Tbsp fresh Basil leaves, torn
1-2 Tbsp Pine Nuts, walnuts, or slivered almonds, toasted
8 Whole grain bread slices, toasted
Freshly ground black pepper


Heat a wok/kadai/skillet and add oil, crushed hot pepper if using, onions, garlic, and a pinch of the salt. Cook covered on low heat until softened.

Stir in the peppers with the turmeric and cook until soft - about 4 - 5 minutes.

Add the spinach with the rest of the salt and cook until wilted and heated through, about 3 minutes.

Stir in the basil leaves and mix well.

Pile on warm toasted bread, sprinkle with the nuts and serve immediately.  Enjoy!!

Our lunch today, Yummy!

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