Follow these steps for perfect results
Texas toast bread slices
olive oil
zucchini
halved
eggplant
sliced
sweet mini bell peppers
olive oil
salt
black pepper
burrata cheese
torn
fresh herb leaves
Preheat grill to medium-high (about 450°F).
Brush both sides of Texas toast bread slices with 2 tablespoons olive oil.
Grill bread, uncovered, until toasted on each side.
Cut zucchini in half crosswise, then in half lengthwise.
Cut eggplant in half crosswise into 1/2-inch-thick slices.
Brush zucchini, eggplant, and mini bell peppers with 1/4 cup olive oil.
Sprinkle the brushed vegetables with salt and pepper.
Grill vegetables, covered, until slightly charred and tender, 4 to 5 minutes on each side.
Cut toasted bread into 2-inch pieces.
Divide grilled vegetables and bread among 4 bowls.
Top with burrata cheese.
Drizzle with Honey-Cider Vinegar Dressing (not included in recipe).
Sprinkle with fresh herb leaves.
Expert advice for the best results
Marinate the vegetables for 30 minutes before grilling for extra flavor.
Use a balsamic glaze instead of honey-cider vinegar dressing for a sweeter taste.
Add grilled corn to the salad for extra sweetness and texture.
Everything you need to know before you start
5 minutes
Vegetables can be grilled ahead of time and stored in the refrigerator.
Arrange the salad attractively in a shallow bowl or on a plate, ensuring the colors and textures are visually appealing.
Serve chilled or at room temperature.
Pairs well with grilled chicken or fish.
Crisp and refreshing, complements the salad's flavors.
Discover the story behind this recipe
Celebrates fresh, locally sourced produce.
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