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Low Fat Italian Bread And Vegetable Salad Recipe
Ingredients
1 loaf italian bread, halved lengthwise, 7 ounces
2 cloves garlic, peeled and halved
5 bell peppers, mixed colors, halved lengthwise, seeded
1 tablespoon olive oil
2 yellow summer squash, halved lengthwise, cut in 1-inch pieces
2 zucchini, halved lengthwise, cut in 1-inch pieces
3/4 teaspoons salt, divided
1/3 cup red wine vinegar
1/2 cup reduced-sodium vegetable broth
2 tablespoons no-salt-added tomato paste
1/3 cup chopped fresh basil
3 ounces part-skim mozzarella, cut in 1/2-inch cubes
Method
Preheat broiler.
Broil bread 6 inches from the heat until golden brown, about 30 seconds per side.
When cool enough to handle, rub toasted bread with garlic; cut into 1-inch cubes and transfer to a large bowl.
Place bell pepper halves, cut-sides down, on broiler rack.
Broil peppers 4 inches from heat for 12 minutes, or until skin is blackened.
When peppers are cool enough to handle, peel them and cut in 1-inch squares.
Meanwhile, in large nonstick skillet over medium heat, heat oil until hot but not smoking.
Add yellow squash, zucchini and 1/4 teaspoon of the salt.
Cook, stirring frequently, until crisp tender, about 7 minutes.
Transfer to the bowl with the bread, tossing to combine.
Place 1/2 cup of the cut peppers in a food processor along with the vinegar, broth, tomato paste and the remaining 1/2 teaspoon salt; process until smooth.
Add the pepper puree to the bowl, along with the remaining cut peppers, basil and mozzarella, tossing to combine.
Refrigerate for at least 1 hour or up to 4 hours before dividing among four plates and serving.
Per serving: About 289 cal, 13 g pro, 41 g car, 9 g fat, 28% cal from fat, 12 mg chol, 803 mg sod, 6 g fiber.
