Ingredients (7)
-
garlic bread, cut into 1-inch pieces 1 (10 oz.) loaf
-
small (or 1 large) red bell peppers, seeds and stems removed, cut into 1-inch pieces 2
-
small zucchini (or 1 large), cut into 1-inch pieces 2
-
whole cherry tomatoes 1 pound
-
olive oil ¼ cup
-
kosher salt and freshly ground black pepper, to taste
Did you make this recipe?
I made it
(7 people made this)
Notes
Keeping Notes? Save 'em here.
Categories (4)
Steps (4)
-
1
Preheat oven to 350°F.
-
2
Place garlic bread cubes on a rimmed baking sheet and toast until golden brown, about 10 minutes. Transfer bread cubes to a large salad bowl; set aside.
-
3
Increase heat to 450°F. On a second rimmed baking sheet, toss the peppers,zucchini, and tomatoes with olive oil, salt and pepper, spreading the mixture out evenly. Roast for 25 minutes, stirring halfway through cooking.
-
4
Add the roasted vegetables to the bowl, pour dressing over the salad, and toss until combined. Serve warm or cold.
Did you make this recipe?
I made it
(7 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!