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Rendimiento: Serves 6 to 8 people

3 yellow squash

2 green zucchini

12 asparagus spears

1 red pepper

1 yellow pepper

1 orange pepper

1 French baguette, sliced

3/4 cup crumbled feta

Olive oil

Kosher or sea salt

Freshly ground black pepper

Your favorite homemade or store-bought balsamic salad vinaigrette


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Método de preparación

To prepare for grilling:

  1. Cut the zucchini and squash into 1/2 thick planks lengthwise.
  2. Cut the sides off of each pepper.
  3. Place the zucchini, squash, asparagus spears and pepper sides into a large bowl and toss with salt, pepper and a drizzle of olive oil.
  4. Cut the Baguette on the bias into 1/2 inch thick slices and brush with olive oil.

To make the salad:

  1. Grill the baguette slices over a burner set to medium heat turning when golden brown and grill marks have developed. Place the vegetables, a few pieces at a time, over the sear burner turning after a couple minutes to develop grill marks on both sides.
  2. Remove to a second large bowl or plate.
  3. After all vegetables have been grilled, cut vegetables into bit size pieces and toss of balsamic vinaigrette to taste.
  4. Transfer to a serving platter and sprinkle with crumbled feta. Serve with toasted crostini.