Kielbasa, Orzo and Kale Soup
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 3g||15%|
|Total Carbs 14g||5%|
|Dietary Fiber 2g||%|
|Vitamin A 14%|
|Vitamin C 65%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 red pepper, cut in half
1 yellow pepper, cut in half
1 mediumzucchini, cut in half lengthwise
1 smallred onion, cut in thick slices
2 tablespoonsolive oil
5 thick slicesday-old Italian bread
1 1/2 cupscherry tomatoes, halved
1/3 cuppitted black olives
1/2 cuptorn basil leaves
1/3 cupcrumbled goat cheese
1/3 cupbalsamic vinegar
1/3 cupolive oil
2 teaspoonsDijon mustard
1/4 teaspoondried oregano leaves
2 clovesgarlic, minced
Pinch hot pepper flakes (optional)
Balsamic Vinaigrette: Whisk the vinegar with oil, mustard, salt, oregano, garlic and hot pepper flakes. Set aside.
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Toss the red pepper, yellow pepper, zucchini and red onion with the olive oil, salt and pepper. Slice kielbasa on an angle.
Grill the vegetables, turning as needed, for 3 to 5 minutes or until well-marked and tender-crisp. Grill the kielbasa for 1 to 2 minutes per side or until well-marked and heated through. Grill the bread for 1 to 2 minutes per side or until toasted.
Chop the grilled vegetables and bread into 1-inch pieces. Toss the vegetables with the kielbasa, cherry tomatoes, olives and half the vinaigrette. Cool to room temperature.
Stir in the grilled bread, basil and remaining vinaigrette. Let stand for 10 minutes before serving. Garnish with goat cheese.
Tips Substitute crumbled feta or grated Parmesan cheese for the goat cheese.
Grill a double batch of vegetables and add to pastas, sandwiches and soups.
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