See original recipe: http://www.wholefoodsmarket.c...
Prepare grill for medium-high-heat cooking. Drizzle bell peppers, eggplant and zucchini with 2 teaspoons oil and sprinkle with 1/2 teaspoon salt. Grill the vegetables, turning frequently, until browned and tender, about 8 minutes. Set aside. Brush bread slices on both sides with 1 teaspoon oil and grill until browned, about 1 minute on each side. Split one garlic cloves and use it to rub bread slices all over; discard garlic. Cut grilled bread into cubes and set aside.Meanwhile, finely chop remaining garlic clove and place it in a large bowl. Add lemon juice, mayonnaise, anchovies (if using), pepper, remaining 2 tablespoons oil and remaining 1/4 teaspoon salt to bowl and whisk until combined. Whisk in Parmesan. Add lettuce and toss until combined. Chop vegetables into bite-size pieces and toss with lettuce. Sprinkle salad with remaining 1 tablespoon Parmesan and croutons.
Per Serving:270 calories (100 from fat), 11g total fat, 2.5g saturated fat, 5mg cholesterol, 650mg sodium, 36g carbohydrate (7g dietary fiber, 7g sugar), 10g protein
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 127 (39%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 6.6mg||2 %|
|Sodium 951.1mg||33 %|
|Potassium 778.8mg||20 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 33.7g|
|Protein 11.1g||16 %|
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Calories per serving: 326
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