Grilled Chopped Garden Veggies with Garlic Toast

Ingredients:

  • 1 red pepper pepper

  • 1 orange bell pepper

  • 1 green bell pepper

  • 1 zucchini squash

  • 1 red onion

    1

  • 2 ounces baby portobello mushroom

  • s

    pinch of salt

  • pinch of pepper

  • 1 loaf of sourdough bread sliced

  • 3 tablespoons olive oil

  • 4 garlic cloves minced

    fresh basil and oregano for topping

  • fresh basil vinaigrette

  • 3 tablespoons red wine vinegar

  • 1/4 cup chopped fresh basil

  • 2 garlic cloves minced or pressed

  • 1 1/2 tablespoons honey

  • 1 teaspoon dijon mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon red pepper flakes

  • 1/3 cup olive oil

Instructions:

  • Preheat your grilled to the highest setting. Once the bread is sliced, stir together the olive oil and garlic and brush it on the bread slices.

  • While the grill is heating, I like to cut the vegetables into large pieces - ones that are manageable on the grill and won't fall through the grates (if you're not using a grill pan!) - but remember that we will chopped them after they are grilled! Sprinkle the veggies with the salt and pepper.

  • Once the grill is hot, place the vegetables on the grates and grill for about 5 to 6 minutes, tossing often and monitoring the veggies the entire time. Remove the veggies from the grill and place them on a sheet pan. To grill the bread, place it on the grill and grill about 1 to 2 minutes per side. Keep an eye on it as the grill time will depend on where it is placed and how hot the grill is!

  • Once the bread is finished, chop the veggies so they are mostly even in size and place them all in a bowl.

  • Drizzle the basil vinaigrette on the veggies and toss well. Top with a handful of fresh basil and oregano.

  • Serve the whole mess with the grilled bread and devour it!

  • basil vinaigrette

  • In a bowl, whisk together the vinegar, basil, garlic, honey, mustard, salt, pepper and pepper flakes. Whisk in the olive oil until the dressing is emulsified. This stays great in the fridge!