Grilled Chopped Veggies with Garlic Toast
User Reviews
5
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Total Time
35 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Chopped Veggies with Garlic Toast
Description
Grilled Chopped Veggies with Garlic Toast utilizes a variety of bell peppers, zucchini, red onion, and baby portobello mushrooms, all seasoned lightly with salt and pepper. Grilling the vegetables over high heat caramelizes their natural sugars and imparts a subtle smoky flavor while keeping their texture pleasant and slightly crisp. After grilling, the vegetables are chopped into pieces that blend well together in a bowl.
The accompanying sourdough bread is sliced and brushed with an olive oil and minced garlic mixture before being grilled until toasted and fragrant, providing a flavorful base for the vegetables or a side to complement their freshness.
A fresh basil vinaigrette made with red wine vinegar, chopped basil, garlic, honey, Dijon mustard, and olive oil dresses the grilled vegetables, adding brightness and herbaceous notes that contrast with the smoky, grilled elements. This dish works well as a light main or side dish offering varied textures and layered flavors from the grill and dressing.
Ingredients
- 1 red pepper
- 1 bell pepper orange
- 1 green bell pepper
- 1 zucchini
- 1 red onion
- 12 ounces portobello mushrooms baby
- pinch salt
- pinch black pepper
- 1 sourdough bread sliced, loaf
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- basil for topping, fresh
- oregano for topping, fresh
fresh basil vinaigrette
- 3 tablespoons red wine vinegar
- 1/4 cup basil chopped, fresh
- 2 garlic minced or pressed, cloves
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black 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!
User Reviews
Overall Rating
5
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