This grilled bread salad puts a bumper crop of summer squash to good use in the form of a classic summer dish. Feel free to substitute other vegetables in this recipe; eggplant, red onion and asparagus would all be great additions.
2 medium zucchini and/or yellow summer squash, halved lengthwise
1 red bell pepper, quartered
1 pint cherry tomatoes, halved, divided
2 tablespoons white balsamic vinegar
2 cloves garlic
1 teaspoon fresh oregano leaves
1 teaspoon fresh thyme leaves
1/4 cup fresh basil leaves, thinly sliced, plus more for garnish
Prepare a grill or grill pan for high heat cooking. Grill bread, zucchini, squash and bell pepper about 5 minutes. Flip and grill on the second side until vegetables are tender and bread is toasted, about 5 minutes more. Remove from the grill and keep warm.
Combine about half of the tomatoes with vinegar, garlic, oregano, thyme and basil in a blender or food processor and purée until a smooth dressing forms.
Cut bread, zucchini, squash and bell pepper into bite-size pieces. Place in a medium bowl and add remaining tomatoes and dressing. Toss well to combine. Let sit for at least 30 minutes (and up to 2 hours) before serving. Garnish with more basil and serve.
Per Serving:180 calories (5 from fat), 0.5g total fat, 320mg sodium, 36g carbohydrates, (4 g dietary fiber, 6g sugar), 6g protein.
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