PANZANELLA
Serves 6
1 ⁄4 cup olive oil 2 tbsp. red wine vinegar or fresh lemon juice 2 large tomatoes, cut into bite-size pieces 1 small red onion, halved lengthwise and thinly sliced into half moons 1 clove garlic, minced 1 ⁄4 cup chopped fresh basil or parsley 8 oz. baguette, ciabatta or other dry crusty bread, cut into 1"-thick slices
1. Heat grill to medium-high for direct cooking.
2. In large bowl, combine olive oil, vinegar, tomatoes, onions, garlic and basil; toss well to coat. Season generously with salt and freshly ground black pepper.
3. Arrange bread slices on grill directly over fire. Close lid and cook 4 to 6 min. or until well-toasted, turning once halfway. Transfer bread to cutting board.
4. When cool enough to handle, cut bread into bite-size pieces. Add to tomato mixture and toss well to combine. Let sit at least 10 min. before serving.
PER SERVING: 199 cal, 5g protein, 25g carbs, 2g fiber, 3g sugar, 9g fat