f o o d
WHAT’S COOKING
■ T
>
tote with ease
For dishes that need to be
assembled just before serving, carry
ingredients separately in zip-top
bags or covered containers. Prepare
hot foods right in the serving dish,
and keep warm by topping with a
double layer of foil and wrapping the
dish in a clean kitchen towel.
PREP: 35 MIN. CHILL: OVERNIGHT
H |||4
medium roma tomatoes, cut in
i-inch chunks
/2
of a medium red onion, cut in thin
wedges ( 1/> cup)
i
medium yellow sweet pepper, cut
in i-inch pieces
/4
cup olive oil
/4
cup red wine vinegar
i
Tbsp. Dijon-style mustard
/2
tsp. Italian seasoning, crushed
8
oz. ciabatta or focaccia bread, cut
in i-inch pieces
i
Tbsp. olive oil
i
cup small fresh basil leaves
White cheddar cheese shavings
(optional)
1
.
In large serving bowl combine tomatoes,
red onion, and yellow sweet pepper. In
screw-top jar combine V4 cup olive oil,
the red wine vinegar, mustard, Italian
seasoning, V2 tsp.
salt,
and 1/4 tsp.
black
pepper.
Cover; shake well to combine. Add
to tomato mixture and stir to coat. Cover
and refrigerate overnight (up to 24 hours).
2
.
Preheat oven to 400°F. In a shallow
baking pan, toss bread cubes with 1 Tbsp.
olive oil to coat. Bake about 10 minutes or
until toasted, stirring once. Remove and
cool on pan. Add bread cubes and basil to
tomato mixture; toss to coat. Top with
shaved white cheddar cheese.
MAKES 6 TO
8 SERVINGS.
EACH SERVING
225 cal
,
13 gfat, 0 mgchol,
453 m g sodium, 23 g carbo, 3 g fiber, 5 gpro.
®
1 7 6 JUNE 2010
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