Ingredients
8
oz sourdough bread, cut into 1-inch slices
Olive oil cooking spray
1
yellow bell pepper, cut in half lengthwise, seeded
3
plum (Roma) tomatoes
2
zucchini, cut in half lengthwise
1
large red onion, cut into 4 slices
2
tablespoons capers, drained
1/3
cup reduced-fat balsamic vinaigrette dressing
1
tablespoon fresh lemon juice
1/8
teaspoon freshly ground pepper
3
tablespoons chopped fresh basil or small fresh basil leaves, if desired
Preparation
Heat gas or charcoal grill. Spray bread slices with cooking spray; set aside.
Spray bell pepper, tomatoes, zucchini and onion with cooking spray. Carefully brush oil on grill rack. Place vegetables on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning twice, until vegetables are slightly charred. Add bread slices to grill for last 4 to 6 minutes of cooking time, turning once, until toasted.
Cut vegetables into large chunks. Cut bread into 1-inch cubes. In large bowl, toss vegetables, bread cubes and capers. In small bowl, mix dressing and lemon juice; pour over vegetable mixture and toss well. Sprinkle with pepper and basil.
