Roasted Vegetable Bread Salad

2 Reviews
  • Prep 15 m
  • Cook 20 m
  • Total 35 m
Servings: 4



  1. 1. 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.
  2. 2. 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 website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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