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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
David Bonom
Recipe by Cooking Light September 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups salad and 1 bread slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Toss potatoes with 1 teaspoon oil. Place potatoes on grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place zucchini, squash, bell peppers, and onion on grill rack; cook 3 minutes on each side. Place bread slices on grill rack; grill 1 minute on each side or until well marked. Rub both sides of each bread slice with cut sides of garlic. Coarsely chop zucchini, squash, and bell peppers. Combine vegetables and Simply Roasted Pork in a large bowl, tossing gently.

  • Combine vinegar and remaining ingredients, stirring with a whisk. Gradually add remaining 3 1/2 teaspoons oil, stirring with a whisk. Drizzle vinegar mixture over vegetable mixture, tossing to coat. Serve bread with salad.

Nutrition Facts

310 calories; calories from fat 25%; fat 8.5g; saturated fat 1.7g; mono fat 5.1g; poly fat 1.1g; protein 15g; carbohydrates 45.1g; fiber 5.6g; cholesterol 26mg; iron 2.6mg; sodium 755mg; calcium 73mg.
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