Summer Vegetable Salad with Grilled Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The bread will start to soften when it's tossed with the vinaigrette. If you make the salad ahead, toss in the bread cubes and cheese just before serving. Ingredients:
2 tablespoons red wine vinegar |
1 tablespoon extra-virgin olive oil |
1 tablespoon honey |
1 teaspoon salt |
1/8 teaspoon black pepper |
1 garlic clove, minced |
1 1/2 teaspoons extra-virgin olive oil |
1 garlic clove, minced |
4 (1-ounce) slices diagonally cut day-old french bread (about 1 inch thick) |
1/8 teaspoon black pepper |
2 large tomatoes, cored, cut in half crosswise, and seeded |
1 red bell pepper, quartered |
1 yellow bell pepper, quartered |
1 red onion, cut into 1/2-inch-thick wedges |
cooking spray |
3 cups (1/4-inch) sliced zucchini (about 1 pound) |
3 cups (1/4-inch) sliced yellow squash (about 1 pound) |
1 cup canned cannellini beans or other white beans, rinsed and drained |
1 tablespoon chopped fresh or 1 teaspoon dried basil |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
1/2 cup (2 ounces) crumbled feta cheese |
Directions:
1. To prepare dressing, combine first 6 ingredients in a small jar; cover tightly, and shake vigorously.
2. Prepare grill.
3. To prepare salad, combine 1 1/2 teaspoons oil and 1 garlic clove in a small bowl. Brush one side of each bread slice with garlic mixture; sprinkle with 1/8 teaspoon black pepper. Grill bread 4 minutes on each side or until golden brown. Cool; cut toast into 1/2-inch cubes.
4. Place the tomatoes, bell peppers, and onion in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 6 minutes on each side or until tender. Remove from basket. Place zucchini and yellow squash in basket. Place basket on grill rack; grill for 6 minutes on each side or until tender. Combine the vegetables; cool.
5. Coarsely chop vegetables; place in a large bowl. Add the dressing, toasted bread cubes, beans, basil, and thyme; toss to coat. Divide salad evenly among 6 plates; sprinkle with cheese. Serve immediately.
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