Grilled Italian-bread salad with summer vegetables

Prep 20 min
Plus Grilling Time: 10 minutes
Makes 4 Servings

25

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
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.

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 defi nitely make it again, maybe using feta instead of goat cheese.”
JAY LAIRD, CALEDON, ONT.

Nutrition

Calories 505, Protein 20 g, Carbohydrates 39 g, Fat 5 g, Sodium 665 mg.
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