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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 13 |
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Amazingly, even our kids eat their greens, herbs and garden veggies when theyâre prepared this way. Fresh and healthy never tasted more delicious.Trisha Kruse, Eagle, Idaho Ingredients:
8 plum tomatoes |
1/2 pound whole fresh mushrooms |
2 medium red onions |
2 medium green peppers |
6 tablespoons olive oil, divided |
1/2 teaspoon garlic salt |
4 cups cubed french bread (3/4-in. cubes) |
2 teaspoons dried thyme |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 medium cucumber, peeled, seeded and sliced |
1/2 cup fresh basil leaves, thinly sliced |
3 tablespoons balsamic vinegar |
Directions:
1. Cut tomatoes and mushrooms in half; place in a large bowl. Cut onions and peppers into 1/2-in.-thick slices; add to bowl. Drizzle with 4 tablespoons oil and sprinkle with garlic salt; toss to coat.
2. Place bread cubes in another large bowl. Drizzle with remaining oil. Sprinkle with thyme, oregano, salt and pepper; toss to coat. Thread on metal or soaked wooden skewers.
3. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Grill bread cubes, covered, over medium heat for 1 to 2 minutes or until toasted, turning occasionally.
4. Coarsely chop the tomatoes, onions and peppers; place in a large bowl. Add the mushrooms, bread cubes, cucumber and basil; drizzle with vinegar and gently toss to coat. Yield: 13 servings (3/4 cup each).
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