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.
Grilled Italian-bread salad with summer vegetables
27
PREP TIME
20 min
Makes
4 Servings
* PLUS Grilling Time: 10 minutes
Photo by John Cullen
Try this delightfully wholesome Grilled Italian-bread salad with summer vegetables and find other recipes using in-season produce at Chatelaine.com.
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
- 20 g,
- Carbohydrates
- 39 g,
- Fat
- 5 g,
- Sodium
- 665 mg.
FILED UNDER: barbecue Dinner grill Italian long weekend Salads vegetables Vegetarian
