This grilled veggie salad is quick, easy, and full of fresh summer flavors. With chickpeas and grilled croutons, it’s hearty enough to be a main dish, but would also make a good side for a potluck. The best part is that there is very little prep work involved, and you get to cook it outdoors!
Grilled Bread Summer Salad
Ingredients: (Serves 4 as a main, or 6 to 8 as a side)
1 large zucchini
1 orange bell pepper
2 ears corn
2 avocados
1 box cherry tomatoes
1 baguette
1 can chickpeas, drained and rinsed
Salad greens
Italian dressing of choice
Olive oil
Salt and pepper to taste
Slice zucchini, bell pepper, and baguette in half lengthwise. Drizzle cut edges with a little olive oil and sprinkle with salt and pepper. Put on the grill along with the corn. Cook until vegetables are tender and bread is toasted. Allow to cool enough to handle, then cut veggies and bread into bite size pieces and slice corn kernels off the cob. Toss veggies, bread, tomatoes and chickpeas together in a medium sized bowl. Put a bed of salad greens on each plate and top with veggie mixture and sliced avocado. Drizzle with your favorite Italian dressing and enjoy!
The Artful Roost 