Prep:
5 min
|
Cook:
25 min
Roasted Vegetable Bread Salad
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
Rated 5/5
based on 2 customer reviews
Ingredients (6)
-
1 (10 oz.) loaf garlic bread cut in cubes
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1 pound whole cherry tomatoes
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1 tablespoon garlic minced
-
-
2 red bell peppers diced
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2 zucchini diced
Steps (2)
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Step 1Toast 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.
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Step 2Place 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.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Roasted Vegetable Bread Salad
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
Ingredients (6)
-
1 (10 oz.) loaf garlic bread cut in cubes
-
1 pound whole cherry tomatoes
-
1 tablespoon garlic minced
-
-
2 red bell peppers diced
-
2 zucchini diced
Roasted Vegetable Bread Salad
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
