Had your fill of plain grilled chicken? Hungry for some home-cooked food, but don’t want to waste your whole evening hovering over a stove? This quick and easy grilled veggies and bread salad recipe is just for you! Now that the weather is nice, you can enjoy the outdoors while you cook, while getting in some of your favorite seasonal vegetables in a new, delicious way!
- 1 CUP FULL-FAT MAYONNAISE
- 1/4 -1/2 CUP OLIVE OIL
- 3 TABLESPOONS HONEY
- 2 LIMES, JUICED AND ZESTED
- 2 GARLIC CLOVES
- 1 TABLESPOON KOSHER SALT
- 1 TEASPOON ANCHO CHILE PEPPER
- 1 TEASPOON SMOKED PAPRIKA
- 1 TABLESPOON CUMIN SEEDS
Grilled Vegetables & Bread Salad
- 2 MIXED SUMMER SQUASH, CUT INTO 1/2 INCH ROUNDS
- 1 BUNCH BABY BROCCOLI
- 3 CARROTS, SLICED ON THE BIAS
- 4 1/2 INCH SLICES FROM THE CENTER OF A LOAF OF CRUSTY BREAD (CIABATTA OR SOURDOUGH WORKS WELL)
- 1/4 CUP OLIVE OIL FOR BRUSHING THE GRILLED BREAD
- HANDFUL OF TORN BASIL AND/OR CILANTRO
- 1/4 CUP SUNFLOWER SEEDS
- EXTRA VIRGIN OLIVE OIL AND FRESH LIME JUICE, TO TASTE
For the mayonnaise marinade, whisk together mayo, olive oil, lime juice & zest, garlic, salt, smoked paprika, Ancho Chile pepper and cumin seed until well mixed.
Add squash and carrots to bowl of marinade. Rinse baby broccoli thoroughly to remove any remaining grit and add it to the bowl (WITHOUT drying). Allow the vegetables to marinate at room temp for 30 minutes.
Fire up your grill.
Set the burners on a gas grill to medium or prepare a charcoal grill with hot coals. Brush the grill grates with oil. (Want some more grilling tips and tricks, check out our Girl’s Guide to Grilling!)
When the grill is ready, spread the squash rounds and carrots across the grill. Grill for a few minutes on each side. You want them tender and nicely blistered in spots. Remove squash and carrots (carrots may need a few extra minutes).
Next arrange the baby broccoli in a single layer on the grill. Grill for 2 to 3 minutes per side until tender and nicely blistered When you remove the baby broccoli from the grill—place in a single layer on a sheet pan to cool. If stacked it will lose its crispiness.
First, brush each slice of bread (top and bottom) with oil, thoroughly coating each side. Season both sides with a bit of salt and pepper. Next, grill the bread for a few minutes on each side, checking frequently, until charred in spots. When the bread is done and cool enough to handle, cut it into 1/2″ cubes.
When ready to serve, arrange the grilled vegetables and bread salad on a large serving platter. Garnish with toasted sunflower seeds, basil and cilantro. Season with salt and pepper to taste and finish with a drizzle of extra-virgin olive oil and lime juice to taste.
You know what goes great with this delicious grilled veggies and bread salad recipe? COCKTAILS! Utilize your own herb garden and make some fresh, seasonal cocktails to enjoy with dinner!