Grilled Bread Salad With Summer Vegetables
31
- Prep Time20 min
- Total Time20 min
- Makes4 Servings
(Photo: John Cullen)
Zucchini, eggplant, onion, yellow pepper, tomato and bread make this one colourful—and hearty—salad.
Ingredients
1 small eggplant, sliced into 1/2 inch rounds
1 zucchini, sliced into 1/2 inch rounds
1 small red onion, sliced into 1/4 inch rounds
1 yellow bell pepper, quarted
1/4 cup olive oil
4 slices Italian bread, preferably day old, 1 inch thick
4 Campari tomatoes, quartered
1 to 2 tbsp balsamic vinegar
1 garlic clove, minced
1/4 tsp salt
300-g log goat cheese, crumbled
1/4 cup shredded fresh basil
Instructions
Preheat barbecue to medium. Brush eggplant, zucchini, onion and pepper with 1 tbsp oil. Oil grill and barbecue vegetables, turning often, until tender, 3 to 6 min per side. Remove each piece to a cutting board as it is done. Grill bread beside veggies until toasted, 2 min per side.
Chop bread and vegetables into bite-sized pieces. Combine with tomatoes in a large bowl.
Whisk remaining oil with vinegar, garlic and salt in a small bowl. Season with pepper. Drizzle over bread mixture. Toss to coat. Transfer to a platter. Scatter with goat cheese and basil. Serve warm or cold.
Nutrition (per serving)
Calories 505, Protein 20g, Carbohydrates 39g, Fat 5g, Sodium 665mg.
Reader Tested!
“This is very easy to prepare and so full of fresh produce. I was surprised that I only needed 1 tbsp of oil for all those veggies. I’ll definitely make it again, maybe using feta instead of goat cheese.”
JAY LAIRD, CALEDON, ONT.
