Grilled Vegetables with Greens and Croutons Recipe

Name: Grilled Vegetables with Greens and Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices ( 3/4-inch-thick) Italian bread; 1 medium clove garlic, cut in half; 1/2 cup Parmesan shavings (1 oz.) or 1/4 cup grated Parmesan-flavored soy cheese; 1 Tbs. extra-virgin olive oil; 8 cups mesclun greens, dried thoroughly; 4 portobello mushrooms (about 1 lb. total), stemmed and cut into 1/2-inch-thick slices; 2 medium sweet onions, such as Vidalia or Walla Walla (about 1 1/2 lbs. total), cut into 1/2-inch-thick rings; 1 large red bell pepper, cut into 1/2-inch-wide strips; 16 cherry and/or yellow pear tomatoes; 2 Tbs. extra-virgin olive oil; 2 Tbs. balsamic vinegar; 1/2 tsp. Dijon mustard

Servings: persons

8 slices ( 3/4-inch-thick) Italian bread
1 medium clove garlic, cut in half
1/2 cup Parmesan shavings (1 oz.) or 1/4 cup grated Parmesan-flavored soy cheese
1 Tbs. extra-virgin olive oil
8 cups mesclun greens, dried thoroughly
4 portobello mushrooms (about 1 lb. total), stemmed and cut into 1/2-inch-thick slices
2 medium sweet onions, such as Vidalia or Walla Walla (about 1 1/2 lbs. total), cut into 1/2-inch-thick rings
1 large red bell pepper, cut into 1/2-inch-wide strips
16 cherry and/or yellow pear tomatoes
2 Tbs. extra-virgin olive oil
2 Tbs. balsamic vinegar
1/2 tsp. Dijon mustard

1
Prepare a hot charcoal fire or preheat gas grill on high.
2
Set a vegetable grill topper on rack to heat.
3
Vinaigrette: In small bowl, whisk together all vinaigrette ingredients along with 1 tablespoon water.
4
Place greens in large bowl and set aside.
5
Spread mushrooms, onions, bell pepper and tomatoes on 2 baking sheets.
6
Brush vegetables all over with oil and season with salt and pepper.
7
Lightly oil grill topper.
8
Grill vegetables in batches until nicely browned and tender, 2 to 4 minutes per side.
9
Transfer cooked vegetables to baking sheet.
10
Grill bread alongside vegetables until lightly toasted.
11
Immediately rub warm grilled bread with cut sides of garlic.
12
Add grilled vegetables and vinaigrette to greens and toss well.
13
Divide salad among plates and sprinkle Parmesan shavings on top.
14
Serve right away with garlic bread.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 slices ( 3/4-inch-thick) Italian bread, 1 medium clove garlic, cut in half, 1/2 cup Parmesan shavings (1 oz.) or 1/4 cup grated Parmesan-flavored soy cheese, 1 Tbs. extra-virgin olive oil, and more.

Yes, Grilled Vegetables with Greens and Croutons falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetables with Greens and Croutons

How did you like this recipe?

Frequently Asked Questions