Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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

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  • 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; 36 g total fat; 10 g saturated fat; 3 g polyunsaturated fat; 19 g monounsaturated fat; 30 mg cholesterol; 489 mg sodium. 740 mg potassium; 32 g carbohydrates; 10 g fiber; 9 g sugar; 16 g protein; 0 g trans fatty acid; 1263 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 384 mg calcium; 3 mg iron;

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