Grilled Vegetable Salad with Roasted Tomato Vinaigrette

• Vegan

• Produce

  • 1 Chives, Fresh
  • 4 cloves Garlic
  • 1 Red bell pepper
  • 1 Red onion, wedges
  • 1 1/2 cups Tomatoes, fresh
  • 1 Yellow bell pepper
  • 4 Zucchini, large

• Baking & Spices

  • 3 Kosher salt

• Oils & Vinegars

  • 8 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 1 Baguette

Found on heatherchristo.com

Ingredients

• 4 large zucchini, cut into spears
• 1 yellow bell pepper, cut into thick strips
• 1 red bell pepper cut into thick strips
• 1 red onion cut into wedges
• 2 tablespoons of olive oil
• kosher salt
• baguette slices (I used gluten free vegan baguette)
• 2 tablespoons olive oil
• kosher salt
• 1 ½ cups chopped fresh tomatoes
• 4 cloves of garlic
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• kosher salt
• fresh chives
• 4 large zucchini, cut into spears
• 1 yellow bell pepper, cut into thick strips
• 1 red bell pepper cut into thick strips
• 1 red onion cut into wedges
• 2 tablespoons of olive oil
• kosher salt
• baguette slices (I used gluten free vegan baguette)
• 2 tablespoons olive oil
• kosher salt
• 1 ½ cups chopped fresh tomatoes
• 4 cloves of garlic
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• kosher salt
• fresh chives

Directions

• For the Roasted Tomato Vinaigrette: Preheat the oven to 400 degrees.
• On a sheet-pan, line it with foil or parchment- (I like to do both because the foil can curve up like a bowl and not let any juice escape!) Toss the tomatoes and garlic and oil on the sheet-pan and sprinkle with kosher salt.
• Roast the tomatoes for 30 minutes and then add the contents (and all the juice and oil!) to the blender and add the red wine vinegar. Puree on high and then season with kosher salt.
• While the tomatoes are roasting, make the salad. Preheat the grill or a grill pan to medium-high heat. Toss the vegetables with the 2 tablespoons of olive oil until they have a thin coating over them. Sprinkle generously with kosher salt.
• Also, rub the cut side of the baguette slices with the 2 tablespoons of olive oil, sprinkle them lightly with salt and set aside.
• Grill the vegetables directly on the grill until they soften and char, about 2 minutes on each side. Then remove from the grill.
• Repeat this with the baguette, grilling until they are toasted.
• Transfer all of the grilled vegetables to a bowl or platter, drizzle with the roasted tomato vinaigrette and serve with the grilled baguette. sprinkle with fresh chives.
• For the Roasted Tomato Vinaigrette: Preheat the oven to 400 degrees.
• On a sheet-pan, line it with foil or parchment- (I like to do both because the foil can curve up like a bowl and not let any juice escape!) Toss the tomatoes and garlic and oil on the sheet-pan and sprinkle with kosher salt.
• Roast the tomatoes for 30 minutes and then add the contents (and all the juice and oil!) to the blender and add the red wine vinegar. Puree on high and then season with kosher salt.
• While the tomatoes are roasting, make the salad. Preheat the grill or a grill pan to medium-high heat. Toss the vegetables with the 2 tablespoons of olive oil until they have a thin coating over them. Sprinkle generously with kosher salt.
• Also, rub the cut side of the baguette slices with the 2 tablespoons of olive oil, sprinkle them lightly with salt and set aside.
• Grill the vegetables directly on the grill until they soften and char, about 2 minutes on each side. Then remove from the grill.
• Repeat this with the baguette, grilling until they are toasted.
• Transfer all of the grilled vegetables to a bowl or platter, drizzle with the roasted tomato vinaigrette and serve with the grilled baguette. sprinkle with fresh chives.