Roasted Vegetable Bread Salad

  • Prep: 15 min
  • Cook: 30 min
  • Total: 45 min
  • Servings: 4
Rated 5/5 based on 2 customer reviews

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

Steps (4)

  • 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.

  • 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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Ratings & Reviews

Rated 5 out of 5 by from Tried recipe worked great. Tried recipe worked great. Tried recipe worked great.
Date published: 2017-07-21
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