Pita Panzanella

Serves 2

30 minutes or fewer

Serve this bread salad with a bowl of soup for a fast, veggie-loaded dinner. You might even want to double the recipe and take leftovers for lunch the next day.

Panzanella

1 Tbs. olive oil
1 7-inch whole-wheat pita, cut into 8 triangles
2 cups frozen artichoke hearts
¾ cup frozen fava beans or lima beans
1 ½ cups frozen peas

Lemon-Mint Dressing

2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 Tbs. lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced (1 tsp.)

Heat olive oil in skillet over high heat. Add pita triangles, and toast 1 minute on each side, or until slightly brown and crisp. Set aside.
Place artichoke hearts in glass dish, cover with plastic wrap, and microwave on high power 4 to 5 minutes, stirring halfway through. Drain, and place in bowl. Microwave fava beans in same glass dish on high power, 5 to 7 minutes, stirring halfway through. Drain, and add to artichokes. Microwave peas in same glass dish on high power, 3 to 4 minutes, stirring midway. Drain, and add to artichokes and fava beans.
To make Lemon-Mint Dressing: Whisk together all ingredients in small bowl. Season with salt and pepper. Add Lemon-Mint Dressing and toasted pita triangles to artichoke mixture, and toss to coat. Let stand 5 minutes before serving so pita absorbs flavors.