* Grilled Chopped Veggies with Garlic Toast
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Grilled Chopped
Veggies with Garlic Toast
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1 red pepper pepper
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1 orange bell pepper
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1 yellow bell pepper
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1 zucchini squash
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1 red onion
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12 ounces baby portobello mushrooms
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pinch of salt
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pinch of pepper
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4 slices of sourdough bread
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3 tablespoons olive oil
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4 garlic cloves minced
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fresh
basil and oregano for topping
FRESH BASIL
VINAIGRETTE
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3 tablespoons red wine vinegar
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1/4 cup chopped fresh basil
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2 garlic cloves minced or pressed
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1
1/2 tablespoons syrup
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1 teaspoon dijon mustard
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon red pepper flakes
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1/3 cup olive oil
1. Preheat your grilled
to the highest setting. Stir together the olive oil and garlic and brush it on
the bread slices.
2. While the grill is
heating, 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!) Sprinkle the veggies with the salt
and pepper.
3. 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!
4. Once the bread is
finished, chop the veggies so they are mostly even in size and place them all
in a bowl.
5. Drizzle the basil
vinaigrette on the veggies and toss well. Top with a handful of fresh basil and
oregano.
6. Serve with the
grilled bread.
BASIL
VINAIGRETTE
1. 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! (adapted from HowSweetEats) Serves 2-4
http://2. shop.growdelivers.com/articles/Grilled_Chopped_Veggies_with_Garlic_Toast_recipe_grow_grocery_home_delivery.htm