SAUTEED CALAMARI AND GARDEN VEGETABLE BRUSCHETTA

Prep Time: 10 minutes

Cooking time: 4 minutes

Yields: 6

 

1 french bread (baguette) sliced 2 inches and in an angle

Cooking spray

½ pound calamari with tentacles, cleaned and bodies cut into rings

1 cup sliced olives

¼ cup mint leaves, chopped

¼ cup parsley leaves, chopped

¼ cup basil leaves, chopped

1 small onion, peeled and diced small

2 cups tomatoes, seeded and diced small

1 small red bell pepper, seeded and diced small

1 small jalapeno, seeded and diced small

1 cup fat free crumbled Feta Cheese

¼ cup capers

½ cup extra virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

Heat a medium non stick saute pan over medium to high heat. Coat with cooking spray.  Add calamari and cook for 2 minutes each side. Remove from the pan and cool it down. 

Meanwhile in a large mixing bowl, combine ingredients from olives to lemons. Add calamari and season with salt and pepper to taste. Serve with toasted sliced French bread.