Roasted Vegetable Bread Salad

Name: Roasted Vegetable Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Cuisine: Mediterranean
Ingredients: 1 (10 oz.) loaf garlic bread; 2 red bell peppers; 2 zucchini; 1 pound cherry tomatoes; ¼ cup olive oil; kosher salt; ½ cup Hidden Valley® Original Ranch® Dressing

Prep Time 15 min
Cook Time 30 min
Servings 4

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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
Hidden Valley® Original Ranch® Topping & Dressing

Hidden Valley® Original Ranch® Dressing 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!