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Grilled Veggie Salad With Toasted Bread

Grilled Veggie Salad With Toasted Bread

Total Time:






Dietary Preference(s):

Dairy Free, Fresh, Nut Free, Raw, Vegan, Vegetarian, Plant Based


  • Dressing
  • 1 tablespoon honey
  • 1 bunch fresh basil
  • 1 teaspoon grainy mustard
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • Salad
  • 2 slices sourdough bread
  • 2 cups mustard greens
  • 1 pint cherry tomatoes, cut in half
  • 2 red bell peppers, seeded and halved
  • 10 asparagus spears
  • 2 zucchini, cut in half lengthwise
  • 2 garlic cloves, crushed
  • 3 tablespoon olive oil

How to Make It


Add all ingredients to measuring cup and whisk to continue.

Set aside.


Pre-heat grill to high.

In a saucepan, heat the oil over medium and stir in the garlic and heat for one minute.

Brush the bread slices with the garlic butter and set aside.

Toss red pepper, asparagus and zucchini in olive oil and salt and pepper.

Place the peppers, asparagus, zucchini and bread on the hot grill.

Grill the bread for 2-3 minutes. Grill the vegetables 3-4 minutes and then flip and grill for 3-4 minutes more.

Remove from heat and chop both the bread and vegetables into bit sized pieces.

Add the mustard greens and tomatoes to a large salad bowl and top with grilled veggies and bread.

Add the dressing and toss to combine.

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