April Recipe of the Month
Tuscan Grilled Bread & White Bean Salad
This is the perfect hearty picnic salad. A great and simple recipe that is so easy to put together and so tasty! You can toss grilled veggies & beans together the night before; add bread, basil with a splash of dressing just before serving and enjoy!
4 - 3/4-inch-thick slices of Italian bread (each about 3 x 5 inches)
1 - Green bell pepper, seeded, quartered
1 - Large tomato, cut into 1/2-inch-thick slices
4 - 1 1/2-inch-thick onion slices (preferable sweet onion, such as Vidalia)
6 Tablespoons - Bottled olive oil vinaigrette
1 - 15-ounce can cannellini (white kidney beans), rinsed, drained
1/4 Cup - Thinly sliced fresh basil
Fresh basil sprigs (optional)
Prepare barbecue (medium-high heat). Arrange bread and vegetables on baking sheet. Brush bread and vegetables lightly with 3 tablespoons vinaigrette.
Grill pepper and onion 6 minutes, turning occasionally. Place bread and tomato slices on barbecue. Continue to grill until pepper and onion are slightly charred, bread is toasted and tomatoes are heated-through, turning occasionally, about 3 minutes longer. Transfer vegetables and bread to work surface; cut into bite-size pieces.
Place cannellini, sliced basil and remaining 3 tablespoons vinaigrette in large bowl; toss to coat. Mix in grilled vegetable and bread. Season salad to taste with salt and pepper; garnish with basil sprigs, if desired.