Chargrilled vegetable and bread salad by Chrissy Freer

Chargrilled vegetable and bread salad for 4 person

Ingredients for Chargrilled vegetable and bread salad

  • 4 slices (about 2cm thick) day-old sourdough bread (see note)
  • Olive oil spray
  • 1 garlic clove, halved
  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • 1 large red capsicum, halved, deseeded, cut into strips
  • 2 large zucchini, ends trimmed, cut into 1cm-thick slices
  • 1 teaspoon finely grated lemon rind
  • 1/2 cup fresh basil leaves

Chargrilled vegetable and bread salad, How to Make

  • Step 1
    Preheat a barbecue grill or chargrill on high. Spray the bread with oil. Cook on grill for 1-2 minutes each side or until lightly charred. Rub 1 side of each slice with the cut side of the garlic clove.
  • Step 2
    Lightly spray the asparagus, capsicum and zucchini with oil. Cook on grill for 2 minutes each side or until tender and lightly charred. Transfer to a large bowl.
  • Step 3
    Tear the bread into pieces and add to the bowl. Add the lemon rind, basil and ricotta. Toss gently to combine. Divide among serving plates. Drizzle over the balsamic glaze.

Notes:

Additional information for Chargrilled vegetable and bread salad

Preparation: Minutes, Cooking: 0:10 Minutes, Serving: 4 Person, Level:

Nutrition Info:

605 kj Energy, 4g Fat Total, 2g Saturated Fat, 4g Fibre, 9g Protein, 13mg Cholesterol, 164.11mg Sodium, 5g Carbs (sugar), 17g Carbs (total),

All nutrition values are per serve

This Chargrilled vegetable and bread salad published first on: Australian Good Taste, Images by:

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