Grilled Vegetable Salad with Giant Hot Croutons

This grilled vegetable salad is perfectly charred vegetables and giant warm croutons all tossed in a simple balsamic vinaigrette. All it takes is 2 bowls, 1 whisk, and 30 minutes to make.


– Bell peppers – Globe eggplant – Zucchini – Red onion – Cherry tomatoes – Microgreens or arugula – Olive oil

Add the dressing ingredients to a small jar and shake well.


Preheat your BBQ to medium-high heat. Put the bell peppers, eggplant, zucchini, red onion, and cherry tomatoes in a large bowl and toss with the olive oil, Italian seasoning, salt, and pepper.


BBQ all the veggies, working in batches if needed, until there are grill marks on both sides. The cherry tomatoes will cook in about 1 minute while everything else will take 6 to 8 minutes to cook.


In a medium-sized bowl, toss the bread chunks with olive oil, salt, Italian seasoning, pepper, and chili flakes.


Place the bread chunks on the BBQ and grill, turning as needed until there are grill marks on all sides and the bread is toasted.


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