Roasted Vegetable Bread Salad

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Ingredients (7)

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
½ cup Hidden Valley^® Greek Yogurt Cucumber Dill Dressing

Step 1

Preheat oven to 350°F.
Step 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.
Step 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.
Step 4

Add the roasted vegetables to the bowl, pour dressing over the salad, and toss until combined. Serve warm or cold.