Prep:
5 min
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
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2 small zucchini (or 1 large), cut into 1-inch pieces
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1 pound whole cherry tomatoes
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¼ cup olive oil
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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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