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Grilled Chopped Veggies with Garlic Toast Recipe

Grilled Chopped Veggies with Garlic Toast Recipe
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★★★★★

4.9 from 22 reviews

A vibrant and healthy dish featuring a medley of grilled chopped vegetables tossed in a flavorful basil vinaigrette, served alongside garlic-infused grilled sourdough bread. Perfect as a light meal or side dish with fresh herbs enhancing every bite.

Ingredients

Scale

Vegetables

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 green bell pepper
  • 1 zucchini squash
  • 1 red onion
  • 12 ounces baby portobello mushrooms
  • Pinch of salt
  • Pinch of pepper

Garlic Toast

  • 1 loaf sourdough bread (sliced)
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced

Basil Vinaigrette

  • 3 tablespoons red wine vinegar
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves (minced or pressed)
  • 1 1/2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup olive oil

Garnish

  • Fresh basil and oregano (for topping)

Instructions

  1. Preheat and prepare garlic bread: Preheat your grill to the highest setting. In a small bowl, stir together 3 tablespoons of olive oil with 4 minced garlic cloves. Brush this mixture onto each slice of sourdough bread to create flavorful garlic toast.
  2. Prepare vegetables: While the grill is heating, cut all the vegetables – red, orange, and green bell peppers, zucchini, red onion, and baby portobello mushrooms – into large manageable pieces to prevent them from falling through the grill grates. Lightly season with a pinch of salt and pepper.
  3. Grill vegetables and bread: When the grill is hot, place the vegetables on the grates. Grill them for 5 to 6 minutes, tossing often and keeping a close eye to prevent burning. Once cooked, transfer vegetables onto a sheet pan. Next, grill the garlic bread for 1 to 2 minutes per side, watching carefully as grilling time depends on heat and placement.
  4. Chop grilled vegetables: After grilling, chop the veggies into mostly even-sized pieces and place them all in a large bowl for easy tossing later.
  5. Make basil vinaigrette and toss veggies: In a separate bowl, whisk together red wine vinegar, chopped fresh basil, minced garlic, honey, Dijon mustard, salt, pepper, and red pepper flakes. Gradually whisk in olive oil until the dressing is fully emulsified. Drizzle this vinaigrette over the chopped grilled vegetables and toss well to coat evenly.
  6. Garnish and serve: Sprinkle the tossed vegetables with fresh basil and oregano for a burst of herbaceous flavor. Serve immediately alongside the warm grilled garlic bread and enjoy!

Notes

  • You can use a grill pan if an outdoor grill is unavailable, just be cautious with smaller vegetable pieces so they don’t fall through.
  • Adjust red pepper flakes in the vinaigrette to control the spiciness level to your preference.
  • Grilled veggies can be prepared ahead and chilled; just add vinaigrette before serving.
  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • Use fresh, high-quality sourdough for best garlic toast flavor and texture.

Nutrition

Keywords: grilled vegetables, garlic toast, basil vinaigrette, healthy side dish, summer grilling, vegetarian recipe

Find it online: https://nataliereeve.com/grilled-chopped-veggies-with-garlic-toast-recipe/