Roasted Vegetable Bread Salad
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 4
1 (10 oz.) loaf garlic bread, cut into 1-inch pieces
2 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
1 pound whole cherry tomatoes
¼ cup olive oil
kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
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.
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.
Add the roasted vegetables to the bowl, pour dressing over the salad, and toss until combined. Serve warm or cold.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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