Grilled Chopped Garden Veggies with Garlic Toast.
This is how you get a veggie-hater to eat veggies.
Really, who is going to say no to the best grilled vegetables?
It’s works, I swear. It worked on me!
Sometimes it even works on Max who right now deems slices of pepperoni and bananas and peanut butter toast balanced meals for days on end.
And it’s easy! It’s also up to you.
You only need a few things.
Summer garden veggies of your choice, of course. I like to go with a variety of peppers. Some zucchini. Maybe mushrooms. You want to grill veggies that can be chopped into uniformly-sized pieces for the perfect choppedness.
The perfect choppedness is a thing, by the way.
Now… one of the reasons that these veggies are SO SO SO good is because we are drenching them (in a, uh,good way?) in a fresh basil vinaigrette. YEP.
The basil vinaigrette can go two ways.
Obviously – dress your veggies! Drizzle it on right before serving.
Or, like a dip. Take your veggies and dip them in. It’s reeeeeally delish and also works because everyone loves a good dip.
Yes yes, now I’ve made some marinated grilled veggies before. You can dip them in this avocado whipped feta (see? It really is all about the dip!) and go.to.town.
These ones here are a bit simpler and make for the perfect topping on salads, tacos, or can even be thrown into pastas and stuff like that. You can totally meal prep them for those reasons!
The kicker, the best part of the recipe, i.e. the thing that reeeeeally sells people on these veggies, is the grilled bread.
I mean, WHO is going to say no to grilled bread? I don’t even really care about bread (it’s not my poison of choice, if you will) and I would never say no to grilled bread. So toasty and golden and crunchy and maybe even buttery. Oooooh it’s divine.
So yes, it’s like a grilled veggie chopped salad (which is always the best kind of salad) and it’s a fabulous summer dinner, side dish or appetizer and it absolutely 100% means that you still have room for cookies or rosé. Or both.
Grilled Chopped Veggies with Garlic Toast
- 1 red pepper pepper
- 1 orange bell pepper
- 1 green bell pepper
- 1 zucchini squash
- 1 red onion
- 12 ounces baby portobello mushrooms
- pinch of salt
- pinch of pepper
- 1 loaf sourdough bread sliced
- 3 tablespoons olive oil
- 4 garlic cloves minced
- fresh basil and oregano for topping
fresh basil vinaigrette
- 3 tablespoons red wine vinegar
- 1/4 cup chopped fresh basil
- 2 garlic cloves minced or pressed
- 1 1/2 tablespoons honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup olive oil
- Preheat your grilled to the highest setting. Once the bread is sliced, stir together the olive oil and garlic and brush it on the bread slices.
- While the grill is heating, I like to cut the vegetables into large pieces - ones that are manageable on the grill and won't fall through the grates (if you're not using a grill pan!) - but remember that we will chopped them after they are grilled! Sprinkle the veggies with the salt and pepper.
- Once the grill is hot, place the vegetables on the grates and grill for about 5 to 6 minutes, tossing often and monitoring the veggies the entire time. Remove the veggies from the grill and place them on a sheet pan. To grill the bread, place it on the grill and grill about 1 to 2 minutes per side. Keep an eye on it as the grill time will depend on where it is placed and how hot the grill is!
- Once the bread is finished, chop the veggies so they are mostly even in size and place them all in a bowl.
- Drizzle the basil vinaigrette on the veggies and toss well. Top with a handful of fresh basil and oregano.
- Serve the whole mess with the grilled bread and devour it!
- In a bowl, whisk together the vinegar, basil, garlic, honey, mustard, salt, pepper and pepper flakes. Whisk in the olive oil until the dressing is emulsified. This stays great in the fridge!
Did you make this recipe?
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I appreciate you so much!
And it’s kind of rainbow-ish too!
28 Comments on “Grilled Chopped Garden Veggies with Garlic Toast.”
Colorful grilled vegetables for the win.
How truly incredible does this look?! Everything from the color, the preparation and of course, all of the in-season veggies! This time of year, this dish is ideal!
thanks so much melissa!!
Oh yum! This looks so good! I will definitely be making this asap. Quick question, do you think a grill pan would work too?
definitely will work!! i would just monitor the veggies until they get to the desired “grilled ness” (ha!) that you like. :)
This looks so good!! More of a reason to visit the farmers market and make the most of fresh summer veggies! Also, GREAT idea to use this for tacos, sauces etc! Also also, perfect choppedness is definitely a thing, v important.
OOh, do you think this would be good in a a calzone of sorts? Or would the filling get too liquidy?
it probably would be great inside of it, as long as you didn’t dress them too much!!
What a perfect meal for a warm summer night!
I made this recipe tonight, along with the grilled bread and your whipped feta. OMG. It was SO freakin’ good. I ate some of the veggies on top of the feta smeared bread and it was one of the best things I’ve eaten in a very long time. This will be on heavy rotation for the next month or two. Thank you so much for a delicious recipe!!!
so glad!!! sounds DELISH!
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I so badly want to dive headfirst into this beautiful bowl of happiness!! Yes, yes, YES! Cannot wait to try this!
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Easy, delicious and quick!
Best Kitchen Utensil 2018
Thanks for having so many veggie-friendly recipes recently!! My husband is vegan and I only like donuts but we both LOVED this!
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I love this recipe and how easy to follow it is!!!! This looks like a great healthy snack!
I grill vegetables all the time but that vinaigrette puts these over the top! So simple but so good. They reheated really well too!
I can’t wait to try this recipe! I’m looking forward to more of your recipes.)))
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I will surely try RILLED CHOPPED GARDEN VEGGIES WITH GARLIC TOAST for my husband as he love to eat famous dishes. Don’t forget to speak about Creole Cuisine as people now a day love to it this food…