Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
grill:
14 mins
stand:
20 mins
total:
59 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly brush all sides of the sweet peppers, eggplant, zucchini, onion, and bread slices lightly with the 2 tablespoons oil. Sprinkle with salt and black pepper. For a charcoal or gas grill, grill vegetables on the grill rack of a covered grill directly over medium heat until vegetables are crisp-tender, turning occasionally. Allow about 8 minutes for eggplant and zucchini and 10 minutes for sweet peppers and onion. Remove vegetables from grill. Cut vegetables into 1-inch pieces. Set aside.

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  • Grill bread about 4 minutes or until browned and crisp, turning occasionally. Cool slightly. Rub bread with cut sides of garlic.

  • Place grilled vegetable pieces in a large bowl. Cut bread into 3/4-inch pieces; add to vegetables.

  • For dressing, in a small bowl whisk together the 1/3 cup oil, the vinegar, and lemon peel. Season to taste with salt and black pepper. Add the dressing to the grilled vegetables and bread; add mozzarella. Toss gently to combine. Let stand for 20 minutes. Toss with parsley just before serving.

Tips

Icon: high fiber, vegetarian, energy boosting

Nutrition Facts

510 calories; fat 36g; cholesterol 30mg; saturated fat 10g; carbohydrates 32g; mono fat 19g; poly fat 3g; insoluble fiber 10g; sugars 9g; protein 16g; vitamin a 1263.3IU; vitamin c 0.7mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 3.6mg; vitamin b6 0.5mg; folate 84.7mcg; sodium 489mg; potassium 740mg; calcium 383.7mg; iron 2.5mg.
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