Grilled Vegetable and Bread Salad is a delightful summer recipe that celebrates the season’s bounty of fresh produce. This Mediterranean-inspired dish combines charred vegetables, rustic bread, and a vibrant vinaigrette to create a light and refreshing salad. The grilling process adds a smoky flavor to the vegetables, and the combination of basil, lemon, garlic, and mustard in the dressing adds a zesty punch. Topped with crumbled goat cheese, this salad is a perfect balance of flavors and textures.
SERVES 2
INGREDIENTS:
- ¼ cup extra-virgin olive oil
- 1 tablespoon chopped fresh basil
- ½ teaspoon grated lemon zest plus 2 teaspoons juice
- 1 small garlic clove, minced
- ½ teaspoon Dijon mustard
- Salt and pepper
- 1 small red onion, sliced into ¾-inch-thick rounds
- 1 red bell pepper, stemmed, seeded, and quartered
- 1 zucchini, halved lengthwise
- 3 ounces French or Italian bread, cut into 1-inch-thick slices
- 2 ounces goat cheese, crumbled (½ cup)
INSTRUCTIONS:
- Whisk 2 tablespoons of oil, basil, lemon zest, lemon juice, garlic, mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in a large bowl to prepare the vinaigrette.
- Thread the onion rounds onto a 12-inch metal skewer from side to side. Brush the onion, bell pepper, zucchini, and bread with the remaining 2 tablespoons of oil. Season them with salt and pepper.
- Preheat your grill.
- FOR A CHARCOAL GRILL: Open the bottom vent completely. Light a large chimney starter half-filled with charcoal briquettes (3 quarts). When the top coals are partially covered with ash, pour them evenly over the grill. Set the cooking grate in place, cover, and open the lid vent completely. Heat the grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat the grill until hot, about 15 minutes. Then, turn all burners to medium.
- Clean and oil the cooking grate. Place the vegetables and bread on the grill. Cook them, covered if using gas, flipping as needed, until the bread is well toasted (about 4 minutes) and the vegetables are spottily charred (10 to 15 minutes). Transfer the bread and vegetables to a cutting board as they finish cooking.
- Carefully remove the onion from the skewer. Cut the vegetables and bread into 1-inch pieces and toss them gently in the bowl with the vinaigrette.
- Divide the salad among plates, sprinkle with crumbled goat cheese, and serve.
TIPS:
- Choose High-Quality Bread: The bread is a crucial component of this salad. Opt for a rustic round loaf or a baguette sliced on the extreme bias. Make sure to use high-quality bread for the best taste and texture.
- Prep the Vegetables Evenly: Slice the vegetables uniformly to ensure even grilling. This ensures they cook evenly and have consistent char marks, enhancing the overall presentation and flavor of the salad.
- Get the Grill Hot: Preheat your grill properly to get those beautiful grill marks and char on the vegetables and bread. A hot grill will also prevent the vegetables from getting too soft before they achieve a nice char.
- Use a Skewer for Onions: To grill the onion rounds without them falling through the grates, thread them onto a 12-inch metal skewer from side to side. This makes flipping and handling the onions much easier.
- Experiment with Vegetables: While the recipe calls for zucchini, red bell pepper, and red onion, feel free to experiment with other seasonal vegetables. Asparagus, eggplant, or cherry tomatoes can make delicious additions to the salad.
This Grilled Vegetable and Bread Salad is a delightful way to enjoy the flavors of summer. The combination of charred vegetables, crusty bread, and tangy vinaigrette creates a satisfying and refreshing dish. Serve it as a light lunch or a side dish at your next barbecue, and impress your guests with this colorful and flavorful salad.
