Roasted Vegetable BreadSalad
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
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!
Did you make this recipe?
Notes
Keeping Notes? Save 'em here.
Categories(4)
Have You Tried These Yet?
Ranch Swag
- Save
- Buy
- Share
- Text