HEIRLOOM TOMATO PANZANELLA
Brush focaccia with 2 tsp of the olive oil. Place on greased grill over mediumhigh heat; close lid and grill, turning occasionally, until crisp and golden, about 5 minutes. Let cool and cut into 1-inch cubes.
Meanwhile, in a large bowl, whisk together the remaining oil, the vinegar, mustard, honey, salt and pepper. Add tomatoes, arugula, red onion and grilled focaccia cubes; toss gently to serve.
PER EACH OF 10 SERVINGS
about 147 cal, 3 g pro, 9 g total fat (1 g sat. fat), 15 g carb (2 g dietary fibre, 3 g sugar), 0 mg chol, 242 mg sodium, 218 mg potassium. % RDI: 2% calcium, 10% iron, 5% vit A, 36% vit C, 6% folate.
MAKES 8 TO 10 SERVINGS | HANDS-ON TIME 20 MINUTES | TOTAL TIME 20 MINUTES