Grilled vegetables with tomatoes peppers

Grilled Veggies & Bread Served Hot or Cold

  • Grilled Veggies & Bread Served Hot or Cold




  1. Prepare barbecue (medium heat).
  2. Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper.
  3. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes.
  4. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces.
  1. Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper.
  2. Add dressing after it stands for 20 minutes to bread and grilled vegetables in ramekins and sprinkle the top with fresh parmesan and put in oven for 5 minutes on 350 degrees to serve if you prefer it warmed.

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