Grilled Italian-bread salad with summer vegetables

27

PREP TIME

20 min

Makes

4 Servings

* PLUS Grilling Time: 10 minutes
Grilled Italian-bread salad with summer vegetables

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.

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.

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