Roasted Carrot And Avocado Panzanella Recipes

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ROASTED CARROTS WITH AVOCADO



Roasted Carrots With Avocado image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds baby carrots, 3 tablespoons olive oil and 1/2 teaspoon crushed coriander seeds on a baking sheet; season with salt and pepper. Roast at 400 degrees F, turning once, 25 to 30 minutes. Top with 1 segmented orange (plus any juices) and 1/2 diced avocado. Season with salt and pepper.

Nutrition Facts : Calories 194 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 280 milligrams, Carbohydrate 20 grams, Fiber 7 grams, Protein 2 grams, Sugar 11 grams

AVOCADO PANZANELLA



Avocado panzanella image

With just 20 minutes preparation and no cooking time you'll be able to whip up this colourful avocado and bread salad in no time

Provided by Lucy O'Reilly

Categories     Buffet, Lunch, Side dish

Time 20m

Number Of Ingredients 9

800g mix of ripe tomatoes
1 garlic clove , crushed
1½ tbsp capers , drained and rinsed
1 ripe avocado , stoned, peeled and chopped
1 small red onion , very thinly sliced
175g ciabatta or crusty loaf
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
small handful basil leaves

Steps:

  • Halve or roughly chop the tomatoes (depending on size) and put them in a bowl. Season well and add the garlic, capers, avocado and onion, and mix well. Set aside for 10 mins.
  • Meanwhile, tear or slice the ciabatta into 3cm chunks and place in a large serving bowl or on a platter. Drizzle with half the olive oil, half the vinegar and add some seasoning. When ready to serve, pour over the tomatoes and any juices. Scatter with the basil leaves and drizzle over the remaining oil and vinegar. Give it a final stir and serve immediately.

Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

ROASTED TOMATO, AVOCADO, AND FRESH MOZZARELLA CROSTINI



Roasted Tomato, Avocado, and Fresh Mozzarella Crostini image

Roasted tomatoes, fresh mozzarella, and avocado are layered on toasted bread in this quick and easy crostini recipe everyone loves.

Provided by Julie Hubert

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 59m

Yield 8

Number Of Ingredients 11

2 vine-ripened tomatoes, cut into 1/4-inch slices
¼ cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper to taste
2 tablespoons butter
8 diagonally sliced pieces baguette
1 clove garlic, halved
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado - halved, pitted, and thinly sliced
½ small lemon
¼ cup roughly chopped fresh dill
1 pinch flaked salt

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Arrange tomato slices on the baking sheet and top with about 3 tablespoons olive oil, sea salt, and pepper.
  • Roast in the preheated oven until tomatoes are wilted, wrinkly, and scorched in some places, 25 to 30 minutes. Set aside to cool.
  • Heat butter in a large skillet over medium heat. Place bread slices in the skillet and cook until crisp and golden in parts, 2 to 3 minutes per side.
  • Remove bread from skillet and rub garlic onto each slice; sprinkle sea salt over bread.
  • Layer mozzarella cheese on the toasted bread and top with avocado slices. Sprinkle sea salt over avocado and squeeze lemon over it. Top with roasted tomatoes and dill. Drizzle remaining 1 tablespoon olive oil over crostini and sprinkle with flaked salt.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 14.3 g, Cholesterol 29.9 mg, Fat 21.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 253.6 mg, Sugar 2.2 g

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