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Title: Panzanella (Tuscan Bread Salad)

1 - loaf Italian bread, crust removed and cut in 3/4 inch cubes
1 - shallot, peeled
1 - clove garlic, peeled
3 T red wine vinegar
1/2 t sweetener
1 t fresh oregano, chopped
1/2 t salt
1/3 C olive oil
0 - ground black pepper
1 lb. cherry tomatoes, cut in half
1/2 - large yellow bell pepper, seeded and chopped
1/2 C brine-cured black olives, pitted and halved
1/4 C fresh parsley, minced

Preheat the oven to 325° F. Spread the bread cubes on a baking sheet and bake until lightly toasted 15-20 minutes.

In a blender or food processor, combine the shallot, garlic, vinegar, sugar, oregano, and salt and process until smooth. With the machine running, slowly add the olive oil in a steady stream, processing until blended. Season with pepper to taste.

In a large serving bowl, combine the bread cubes, tomatoes, bell pepper, olives, and parsley. Pour the vinaigrette over the salad and toss to combine. Let stand at room temperature for 15-20 minutes before serving.

From Vegan Planet
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Title: Caponata Tart

1/2 - pkg. frozen puff pastry, thawed
0 - all purpose flour
1 - jar caponata
2 - large cloves garlic, finely chopped
1/4 C fresh basil, finely chopped
4 - medium plum tomatoes, cut into slices
0 - salt and pepper to taste
1 1/2 T olive oil

Preheat oven to 425° F.

Unfold pastry on a lightly floured surface. Roll into a 12-inch square. Cutt off corners to make a circle. Press pastry into an ungreased 9-inch pie plate. Prick pastry with a fork.

Bake on center rack 10 minutes. Remove from the oven and spread the caponata evenly along the bottom. Sprinkle with the garlic and half of the basil. Working from the outer edge, arrange the tomatoes over the caponata in concentric circles. Season with salt and pepper and drizzle with oil.

return to the oven and bake 10 minutes, or until tart is golden. Let cool a few minutes before serving warm, sprinkled with the remaining basil.

From Vegan Italiano
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Title: Italian Barley

1/2 C chopped green peppers
1 - clove garlic, minced
1 - can tomato chunks (16 oz.)
1/2 t dried oregano
1/2 t dried basil
2 C water
3/4 C barley
1 - zucchini, chopped
0 - salt and pepper to taste

Saute green pepper, zucchini, and garlic in a little olive oil.

Add tomatoes, spices, and water. Bring to a boil.

Add barley, simmer for 50 minutes until water is absorbed.
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