Name: Grilled Summer Vegetable and Bread Salad
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 whole wheat baguette (cut into 1 to 2 inch (2.5 to 5 cm) chunks); 1 tablespoon (15 ml) extra virgin olive oil; salt and freshly ground pepper; 1 medium zucchini (sliced); 8 ounces (227 g) mushrooms (left whole); ½ of a red pepper (quartered); ½ of a yellow pepper (quartered); ½ red onion (sliced); ½ cup (118 ml) parmesan cheese; 1 ounce (30 ml) red wine vinegar; 3 ounces (89 ml) extra virgin olive oil; 1 tablespoon (15 ml) lemon juice; 1 tablespoon (15 ml) fresh parsley (chopped); ½ teaspoon (2.5 ml) dried oregano; 1/3 teaspoon (1.6 ml) black pepper; pinch of salt

Description

Smoky grilled vegetables and crusty bread are tossed in a bright lemon-herb vinaigrette. This rustic Italian salad is a perfect way to celebrate summer’s bounty.

Ingredients

Units Scale

1 whole wheat baguette (cut into 1 to 2 inch (2.5 to 5 cm) chunks)
1 tablespoon (15 ml) extra virgin olive oil
salt and freshly ground pepper
1 medium zucchini (sliced)
8 ounces (227 g) mushrooms (left whole)
1/2 of a red pepper (quartered)
1/2 of a yellow pepper (quartered)
1/2 red onion (sliced)
1/2 cup (118 ml) parmesan cheese
1 ounce (30 ml) red wine vinegar
3 ounces (89 ml) extra virgin olive oil
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) fresh parsley (chopped)
1/2 teaspoon (2.5 ml) dried oregano
1/3 teaspoon (1.6 ml) black pepper
pinch of salt

Instructions

To begin, toss your vegetables in olive oil and season with salt and pepper. Place on the grill over medium-high heat (approximately 375°F or 190°C). The vegetables will take about 7-10 minutes to cook, with bell peppers taking the longest. Flip the vegetables halfway through. Once cooked, cut them into medium bite-size pieces. Zucchini and onions can be left whole, while mushrooms and bell peppers should be diced.
To make the vinaigrette, whisk together the red wine vinegar, olive oil, and lemon juice. Season with parsley, oregano, salt, and pepper.
In a large bowl, combine the grilled vegetables and baguette chunks. Drizzle with the lemon-herb vinaigrette and toss to combine. Serve immediately on a platter and garnish with extra lemon and parsley. You may also drizzle a bit more olive oil.
If your baguette is not crusty enough or you did not use day-old bread, place the bread on a baking sheet under a broiler on high for about 2-4 minutes. Keep a very close eye on it to prevent burning.

Notes

If your baguette is not crusty enough or you did not use day old bread place bread on a baking sheet under a broiler on high and let cook for about 2-4 minutes. Keep a very close eye on it. Do not walk away.

Prep Time: 60 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian