Toast garlic bread cubes. Preheat oven broiler. Place bell peppers, zucchini and tomatoes on a sheet pan. Pour 1/4 cup of dressing over vegetables and toss to coat. Roast in oven for 20 minutes, stirring after 10 minutes.
Place toasted garlic bread and roasted vegetables and garlic in a salad bowl. Pour remaining 1/4 cup of dressing over salad; toss. Serve warm or cold.
• For safe meat preparation, reference the USDA
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.