Tuscan Grilled Bread and White Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 3/4-inch-thick slices italian bread (each about 3 x 5 inches) |
1 green bell pepper, seeded, quartered |
1 large tomato, cut into 1/2-inch-thick slices |
4 1 1/2-inch-thick onion slices (preferable sweet onion, such as vidalia) |
6 tablespoons bottled olive oil vinaigrette |
1 15-ounce can cannellini (white kidney beans), rinsed, drained |
1/4 cup thinly sliced fresh basil |
fresh basil sprigs (optional) |
Directions:
1. Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
2. Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces.
3. Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.
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