Grilled Antipasto Salad

Egg-free
Nut-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Dish type
Appetizer
Serves
8
Ready in
20 minutes*

Ingredients

  • 1 medium green bell pepper, seeded and quartered
  • 1 medium red bell pepper, seeded and quartered
  • 1 (8-oz.) bottle olive oil and vinegar dressing
  • 2 large garlic cloves, sliced
  • 1 (8-oz.) container bocconcini (mozzarella balls), drained
  • 20 large pimento-stuffed green olives, drained
  • 8 slices sourdough or ciabatta bread, lightly toasted

Directions

Prep Time
10 minutes*
Cook Time
10 minutes
Ready in
20 minutes*
  1. Coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Place bell peppers in a large bowl; add dressing, tossing to coat. Remove peppers from dressing; reserve dressing.
  2. Place peppers on grill. Grill 5 to 7 minutes per side or until softened and lightly charred (do not overcook). Transfer peppers to a cutting board; let cool.
  3. Meanwhile, add garlic, bocconcini and olives to reserved dressing; toss to coat. Set aside.
  4. Cut peppers into 1-inch pieces. Add to bowl; season with salt and pepper to taste; toss to combine. Cover and refrigerate at least 8 hours.
  5. Place bread slices on a serving dish. Spoon antipasto salad on bread, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 210, Calories Fat 186, Total Fat 20g, Saturated Fat 4g, Cholesterol 5mg, Sodium 276mg, Carbohydrate 4g, Protein 1g
Serving Size1
Calories210
Calories Fat186
Calories (fat) extra88
Total Fat20g
Total Fat (extra)31
Saturated Fat4g
Saturated Fat (extra)20
Cholesterol5mg
Cholesterol (extra)2
Sodium276mg
Sodium (extra)12
Potassium68mg
Carbohydrate4g
Carbohydrate (extra)1
Fiber1g
Fiber (extra)4
Sugars1g
Protein1g
Vitamin A1249IU
Vitamin A (extra)25
Vitamin C51mg
Vitamin C (extra)85
Iron0mg
Iron (extra)2