Vegetarian

Vegetable pan bagna is for Lunch.

Vegetable pan bagna takes 30 minutes to prepare.

Vegetable pan bagna takes several minutes to cook.

Vegetable pan bagna makes 6 servings.

The ingredients for Vegetable pan bagna are:

2 med red capsicums
1 med yellow capsicum
1/4 cup extra virgin olive oil
1 tspn balsamic vinegar
2 tablespoons chopped fresh parsley
1 1/2 tblspns drained capers, chopped
1 med zucchini, thinly sliced
1 large sourdough baguette
1 clove garlic crushed
4 soft-boiled eggs, peeled, halved
10 marinated artichoke hearts, sliced
10 large basil leaves

Here is how you make Vegetable pan bagna:

Pre-heat oven to 200 degrees celcius (180 fan forced). Cook whole red and yellow capsicums until skins start to blacken. Transfer to bowl and cover with plastic wrap, cool.Combine oil, vinegar, parsley, and capers in med bowl. Add zucchini and season.Split bagette in half lengthways, without cutting all the way through, open out flat. Scoop out soft breaad and rub inside with garlic. Arrange eggs at the base of bread, top with artichoke, capsicums and basil, replace top of bagette.Wrap in plastic wrap and flatten under a weighted tray. Refridgerate over night.Serve cut in thick slices.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user KJW117.

The nutritional information for Vegetable pan bagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 250.4

• Total Fat: 17.1 g
• Cholesterol: 141.4 mg
• Sodium: 394.3 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 2.9 g
• Protein: 6.7 g