Ingredients (7)
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garlic bread, cut into 1-inch pieces 1 (10 oz.) loaf
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small (or 1 large) red bell peppers, seeds and stems removed, cut into 1-inch pieces 2
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small zucchini (or 1 large), cut into 1-inch pieces 2
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whole cherry tomatoes 1 pound
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olive oil ¼ cup
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kosher salt and freshly ground black pepper, to taste
Steps (4)
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1
Preheat oven to 350°F.
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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.
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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.
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4
Add the roasted vegetables to the bowl, pour dressing over the salad, and toss until combined. Serve warm or cold.
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