Summer Vegetable Salad With Grilled Bread Recipe

Name: Summer Vegetable Salad With Grilled Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1 tablespoon extra virgin olive oil; 1 tablespoon honey; 1 teaspoon salt; ⅛ teaspoon black pepper; 1 garlic clove, minced; 1 ½ teaspoons extra virgin olive oil; 1 garlic clove, minced; 4 slices day old French bread (about 1-inch thick each); ⅛ teaspoon fresh ground black pepper; 2 large tomatoes; 1 red bell pepper; 1 yellow bell pepper; 1 red onion; 1 lb zucchini; 1 lb yellow squash; 1 cup cooked cannellini or 1 cup white beans; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh thyme; 2 ounces feta cheese, crumbled

Servings: persons

2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 teaspoon salt
⅛ teaspoon black pepper
1 garlic clove, minced
1 ½ teaspoons extra virgin olive oil
1 garlic clove, minced
4 slices day old French bread (about 1-inch thick each)
⅛ teaspoon fresh ground black pepper
2 large tomatoes
1 red bell pepper
1 yellow bell pepper
1 red onion
1 lb zucchini
1 lb yellow squash
1 cup cooked cannellini or 1 cup white beans
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 ounces feta cheese, crumbled

1
To make dressing:.
2
Combine all dressing ingredients in a small jar.
3
Cover tightly and shake.
4
Prep Veggies:.
5
Cut tomatoes in half, core and seed.
6
Cut bell peppers into quarters.
7
Seed.
8
Cut onion into 1/2 thick slices.
9
Slice zucchini and yellow squash lengthwise into 1/4 inch thick slices.
10
If using canned beans, drain and rinse.
11
Preheat grill.
12
Combine 1-1/2 teaspoons of olive oil and minced garlic clove in a small bowl.
13
Brush one side of each bread slice with garlic oil.
14
Sprinkle with pepper.
15
Grill each bread slice for about 4 minutes per side or until golden.
16
Set aside to cool.
17
Grill tomatoes, bell peppers, onion and squashes for about 4 minutes on each side or until tender.
18
You may need to do this in two batches.
19
Allow veggies to cool slightly.
20
Cut bread slices into 1/2 inch cubes.
21
Coarsely chop all veggies and combine in a large bowl.
22
Add prepared dressing, beans, herbs and cubed toasted bread.
23
Toss to coat with dressing and combine ingredients.
24
Sprinkle with cheese and serve.
25
Note: If you don't have white beans you can use red kidney beans with good results.
26
This makes 4 main dish servings or 6 side servings.

336

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.

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

You need 20 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1 tablespoon extra virgin olive oil, 1 tablespoon honey, 1 teaspoon salt, and more.

Yes, Summer Vegetable Salad With Grilled Bread falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Vegetable Salad With Grilled Bread

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