Source: CUESA & Alison Mountford,Chef/Owner, Square Meals: Custom Cuisine
Prepare barbecue to medium heat. Toss bell peppers, squash, onion, and peaches lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and just beginning to char. Drizzle bread with oil and grill until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic.
Tear bread into 3/4-inch pieces; place in a large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl. Add chopped tomatoes and herbs. Whisk vinegar and lemon peel in a small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season dressing to taste with salt and pepper. Gently toss salad with dressing. Let stand 20 minutes. Season with salt and pepper.
Serve warm to room temperature.
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Serving Size: 1 Recipe (961g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 834 | ||
Calories from Fat: 670 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.5g | 99 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 53.1g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 573.1mg | 20 % | |
Potassium 96.3mg | 3 % | |
Total Carbohydrate 35.8g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 33.9g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 834
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