VGrill - tuscan bread salad

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* Exported from MasterCook *

 

Tuscan Bread Salad with Grilled Vegetables

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 8 Preparation Time :0:00

Categories : Chapter 04 Salads New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

salt and black pepper

1 medium zucchini -- sliced lengthwise

1 yellow summer squash -- sliced lengthwise

1 pound loaf stale country bread -- cut into 1 inch cubes

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 pound tomatoes -- diced

1/2 cup diced vidalia or other sweet onion

1 bunch arugula -- stemmed and leaves torn

shaved parmesan cheese (optional)

 

1. Prepare a medium hot fire in the grill.

 

2. In a large bowl, whisk together the olive oil, vinegar, and salt and pepper,

to taste. Brush on the zucchini and summer squash.

 

3. Add the bread to the remaining oil and vinegar dressing. Toss to coat. Set

aside, stirring occasionally while you prepare the rest of the salad.

 

4. Roast the peppers, turning occasionally, until completely charred, about 10

minutes. Place in a plastic or paper bag to steam for 10 minutes to loosen the

skins. Grill the zucchini and summer squash, turning once, until tender and

grill marked, about 5 minutes.

 

5. Slice the zucchini and summer squash into bite size pieces and add to the

bread. Peel and seed the peppers, then dice and add to the bread salad. Add the

tomatoes and onion to the salad and toss to mix well.

 

6. Just before serving, add the arugula and toss again. Season with salt and

pepper, to taste. Serve garnished with the shaved Parmesan, if desired.

 

Description:

" Page 108 "

S(VegRecipes):

" Hanneman (kitpath) on 01-Jun-2001 "

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Per Serving (excluding unknown items): 309 Calories; 16g Fat (44.3% calories

from fat); 7g Protein; 37g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

353mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 3 Fat; 0 Other

Carbohydrates.

 

NOTES : This recipe is either the ultimate in frugal housewife cookery, or it is

a frank admission that everyone's favorite part of the salad is the bite of

bread that mops up the last drop of dressing in a bowl. The more rustic the

loaf, the better the salad. A bread salad calls for a bread of distinction, with

a coarse crumb and a chewy texture. A soft loaf will yield a soggy salad. SERVES

6 TO 8

 

Nutr. Assoc. : 0 0 0 0 5663 26000 0 0 0 0 5454 0 2130706543

 

 

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