Grilled Southern Garden Salad
- 4 fresh Texas toast bread slices
- 2 tablespoons olive oil
- 2 medium zucchini
- 1 large eggplant
- 8 sweet mini bell peppers
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces (1 cup) torn burrata cheese
- 1/2 cup fresh herb leaves such as basil, flat-leaf parsley, or chives
- Preheat grill to medium-high (about 450u0b0F). Brush both sides of Texas toast bread slices with 2 tablespoons olive oil. Grill bread, uncovered, until toasted on each side. Cut zucchini in half crosswise, then in half lengthwise. Cut eggplant in half crosswise into 1/2-inch-thick slices. Brush zucchini, eggplant, and mini bell peppers with 1/4 cup olive oil; sprinkle with salt and pepper. Grill vegetables, covered, until slightly charred and tender, 4 to 5 minutes on each side. Cut toasted bread into 2-inch pieces. Divide vegetables and bread among 4 bowls; top with burrata cheese. Drizzle with Honey-Cider Vinegar Dressing, and sprinkle with fresh herb leaves.
bread, olive oil, zucchini, eggplant, bell peppers, olive oil, salt, black pepper, burrata cheese, fresh herb leaves
Taken from www.myrecipes.com/recipe/grilled-southern-garden-salad (may not work)