Grilled Veggie Salad With Toasted Bread
Total Time:
25mins
Prep:
15mins
Cook:
10mins
Dietary Preference(s):
Dairy Free, Fresh, Nut Free, Raw, Vegan, Vegetarian, Plant Based
Ingredients
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
Dressing
Add all ingredients to measuring cup and whisk to continue.
Set aside.
Salad
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.
