Chargrilled vegetable and bread salad
Discover a delightful Chargrilled Vegetable and Bread Salad, featuring crispy white bread, tender asparagus, vibrant red pepper, and zucchini, all tossed with zesty lemon and fresh basil leaves. Topped with creamy ricotta, this wholesome salad is perfect for a light yet satisfying meal. Easy to prepare and bursting with flavor, it's a must-try for any veggie lover!
- 05 Apr 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Chargrilled vegetable and bread salad is a vibrant and healthy dish that combines the smoky flavors of grilled vegetables with the satisfying crunch of toasted bread. This recipe is perfect for a light lunch or a refreshing side dish and is elevated with the addition of lemon zest, fresh basil, and creamy ricotta cheese.
Ingredients:
Instructions:
- Preheat your grill or grill pan to medium-high heat.
- Lightly spray the slices of white bread with cooking spray oil.
- Place the bread on the preheated grill.
- Grill until the bread is toasted and has nice grill marks, about 2-3 minutes per side.
- Remove the bread from the grill and set aside to cool. Once cool, cut the bread into bite-sized cubes.
- Start by arranging the asparagus, red pepper strips, and zucchini slices in a single layer on the grill.
- Grill the vegetables, turning occasionally, until they are tender and lightly charred, about 5-7 minutes.
- Remove the vegetables from the grill and let them cool slightly. Once cooled, chop the vegetables into bite-sized pieces.
- In a large serving bowl, combine the grilled bread cubes and the chopped grilled vegetables.
- Add the minced garlic and lemon zest. Toss gently to mix well.
- Add the torn basil leaves to the salad and gently fold them in.
- Spoon dollops of ricotta cheese over the top of the salad.
- Serve the salad immediately while the bread is still somewhat crisp.
Tips:
- Ensure the grill is preheated to medium-high before grilling the vegetables for the best caramelization and flavor.
- Cut the vegetables into even pieces to ensure they cook evenly on the grill.
- Lightly spray the bread with cooking spray oil before toasting to achieve a crisp texture without adding excess fat.
- For a more robust flavor, consider adding a splash of balsamic vinegar or a sprinkle of sea salt before serving.
- If fresh basil is not available, substitute with another fresh herb such as parsley or mint.
With its tantalizing combination of chargrilled vegetables, crispy bread, and creamy ricotta, this salad is both nutritious and delicious. The lemon zest and fresh basil add brightness and a burst of herbaceous flavor, making it a delightful dish to enjoy any time of the year.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 6g | 17% |
| Sugar 10g | 10% |
| Fat | |
| Fat 4.34g | 5% |
| Saturated 1.92g | 6% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 55mg | 10% |
| Vitamin B1 0.51mg | 42% |
| Vitamin B2 0.54mg | 41% |
| Vitamin B3 4.24mg | 27% |
| Vitamin B6 0.52mg | 30% |
| Vitamin B9 180ug | 44% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 60mg | 69% |
| Vitamin E 2.52mg | 17% |
| Vitamin K 80ug | 68% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 6mg | 51% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 860mg | 25% |
| Selenium, Se 18ug | 31% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 2.17mg | 20% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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