Simple Squash & Veggie Salad

What you Need :

  • 2 japanese-style eggplant, peeled and cut into 1” slices
  • 2 summer squash, cut into 1” slices
  • 3 pimento, stemmed, seeded and cut into 1” pieces
  • 1 onion, cut into thick slices
  • 1 cup small shiitake mushrooms, stemmed
  • 2 cups cherry tomatoes, halved
  • 8-10 leaves fresh basil, cut into thin ribbons
  • 5-6 slices of crusty bread
  • olive oil
  • salt and pepper
  • ½ cup of your favorite oil and vinegar dressing

How to Make It :

Toss eggplant in a few tablespoons of olive oil, season with salt and pepper. Place in a single layer on a parchment-lined baking sheet. Repeat with squash, pimento, onion and shiitake. Keep all vegetables separate. They cook at different rates. Broil vegetables until they are just tender, 5-10 minutes. Set aside to cool. Brush bread slices on both sides with olive oil and place on a parchment-lined baking sheet. Broil until golden. Flip bread and brown the other side. Set aside to cool. Cut into 1” cubes. In a large bowl, combine vegetables and bread. Add cherry tomatoes and basil. Stir in dressing. Serve immediately. Options: toasted pecans, fresh cheese and additional fresh herbs all taste great on this lettuce-less salad.

Recipe courtesy of Melissa Peterson

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