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.
Special Diets:
Ingredients
Method
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 puree 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.
Nutritional Info
Serving Size
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.