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

1.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.

2.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.

3.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.

4.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.

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