Chargrilled vegetable and bread salad
This chargrilled vegetable and bread salad combines smoky grilled asparagus, red pepper, and zucchini with toasted bread cubes, enhanced by lemon zest, fresh basil, and creamy ricotta cheese. It's a vibrant, healthy dish perfect for a light lunch or refreshing side.
Cook time 10 min
Prep time 10 min
Ingredients:
4 slices white bread1 short spray cooking spray oil
2 garlic cloves
1.50 lb asparagus
1 red pepper
2 large zucchini
2 tbsp lemon zest
1/2 cup basil leaves
1/2 cup ricotta cheese
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.
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.
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.
Chargrilled vegetable and bread salad FAQ:
Grill the vegetables for about 5-7 minutes, turning them occasionally until they are tender and lightly charred.
After grilling, cut the bread into bite-sized cubes, roughly 1 to 1.5 inches in size, to make them easy to mix into the salad.
While you can prepare the grilled vegetables and bread in advance, it’s best to assemble the salad just before serving to keep the bread crisp.
If you need a substitute for ricotta, you can use cottage cheese, goat cheese, or a vegan cheese alternative, depending on your dietary preferences.
Store any leftovers in an airtight container in the refrigerator for up to 2 days, but note that the bread may lose its crispness.
Cooking 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.
Nutrition Facts
4 ServingsCalories 200kcal
Protein 12g
Carbohydrates 33g
Fiber 6g
Sugar 10g
Fat 4.34g
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