5 thick slices Breadsmith Sourdough
3 teaspoons extra virgin olive oil, divided
1 red bell pepper, cut into 1/2-inch strips
1 medium red onion, cut into eighths
1 medium zucchini, halved lengthwise and sliced into 1/4-inch-thick half circles
1/2 pound red potatoes, halved and cut into 1/4-inch-thick half circles
1 small eggplant, cubed
3 cloves garlic, minced
2 cups ripe cherry tomatoes, halved
For bread salad dressing:
1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
salt and freshly ground black pepper
2 tablespoons minced fresh basil or 2 teaspoons dried basil leaves
1 clove garlic, minced
Brush both sides of the bread with 1 teaspoon olive oil.
Toast both sides of the bread under broiler until golden brown. Cut into 1-inch cubes. Set aside.
Early in the day: Preheat oven to 375 degrees.
Spray two baking sheets with nonstick cooking spray. Combine bell peppers, onion, zucchini, potatoes and eggplant and toss with 2 teaspoons olive oil and 3 cloves minced garlic.
Assemble vegetables on baking sheets. Bake for 15 minutes.
Turn vegetables and add tomatoes.
Continue cooking for 10 minutes or until potatoes are done.
Remove from oven and cool.
Prepare dressing by combining oil, vinegar, salt, pepper, basil and garlic.
Mix the cooled, roasted vegetables and toasted bread cubes in a large bowl.
Drizzle dressing over the vegetable-bread mixture. Toss well.
Chill in refrigerator 2 to 3 hours or overnight. Toss twice while salad is chilling.
Makes 9 servings.