Heat grill to high and brush with oil. Grill bread 1 to 2 minutes per side or until lightly toasted. Set aside.
Grill peppers, turning several times, 10 minutes or until blackened on all sides. Place in a paper bag and let steam 10 minutes. When cool enough to handle, peel, core, seed and coarsely chop.
While grilled peppers cool, grill onion slices, turning them over once, 5 minutes or until nicely browned. When cool enough to handle, coarsely chop. Put onion and peppers in a large bowl.
Cut bread in 1/4-in. cubes and add to bowl along with the tomatoes, cucumbers and remaining ingredients. Toss to mix. Let stand at room temperature about 30 minutes for flavors to develop.
Gently toss again just before serving.
Cal 143 Pro 4 Car 21 Fiber 0
Fat 6 (saturated fat) 0 Chol 0
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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