Roasted Vegetable Bread Salad
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
½ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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.
You can use leftover vegetables to make this recipe!
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