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Summer Vegetable Salad With Grilled Bread

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“From Cooking Light Annual Recipes 2002. This is a very delicious salad. Great for a summertime main dish. You can grill everything ahead of time and just mix it all together at the last minute. Yummy!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make dressing:
  2. Combine all dressing ingredients in a small jar. Cover tightly and shake.
  3. Prep Veggies:
  4. Cut tomatoes in half, core and seed.
  5. Cut bell peppers into quarters. Seed.
  6. Cut onion into 1/2 thick slices.
  7. Slice zucchini and yellow squash lengthwise into 1/4 inch thick slices.
  8. If using canned beans, drain and rinse.
  9. Preheat grill.
  10. Combine 1-1/2 teaspoons of olive oil and minced garlic clove in a small bowl.
  11. Brush one side of each bread slice with garlic oil. Sprinkle with pepper.
  12. Grill each bread slice for about 4 minutes per side or until golden. Set aside to cool.
  13. Grill tomatoes, bell peppers, onion and squashes for about 4 minutes on each side or until tender. You may need to do this in two batches.
  14. Allow veggies to cool slightly.
  15. Cut bread slices into 1/2 inch cubes.
  16. Coarsely chop all veggies and combine in a large bowl.
  17. Add prepared dressing, beans, herbs and cubed toasted bread. Toss to coat with dressing and combine ingredients.
  18. Sprinkle with cheese and serve.
  19. Note: If you don't have white beans you can use red kidney beans with good results. This makes 4 main dish servings or 6 side servings.

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