This little recipe came floating into my inbox yesterday via MNN...perfect since we had made plans with our garden friends to cook dinner with ingredients from our bounty. At this point we were able to supply the squash and basil, but we're hoping that the peppers and tomatoes will soon come from the backyard too!
We used rosemary sourdough bread (fresh from the store, no need for it to be stale) which added a ton of flavor. We also took the liberty of setting out some feta cheese to top it off. Note: Give yourself plenty of time--the finished bread and veggies need 30 minutes to marinate together before serving. 3 cups Sourdough Bread, cut into 1″ cubes (try rosemary) 3 tbsp Olive Oil 1 clove Garlic, finely chopped 1 Yellow Squash, sliced on a diagonal 2 Bell Peppers, seeded and cut into 1″ squares 6-8 Cherry Tomatoes cut in half 1/2 Red Onion, cut in 1″ squares 6-8 Fresh Basil leaves, cut in strips 3/4 cup Feta Cheese, crumbled (optional) Vinaigrette 3 tbsp Olive Oil 1 tbsp Red Wine Vinegar 1 tsp Dijon Mustard Salt and Pepper to taste Preheat oven to 350*. On a baking sheet, spread the chopped garlic, onion, squash, peppers and tomatoes and coat with one tablespoon olive oil (no need to overdo it on the oil). Roast for 15-18 minutes, stirring once, until just starting to soften and release juices. In a large frying pan, heat the remaining two tablespoons of oil. Toss in the bread cubes and season lightly with salt and pepper. Cook over medium heat, stirring frequently until the cubes are crusty and slightly browned. Remove from heat and set aside to cool. To make vinaigrette dressing, firmly whisk together all ingredients until blended. Season with salt and pepper. In a serving bowl, toss together the bread cubes and vegetables. Pour dressing over the bread and vegetable mixture and then set aside for thirty minutes to let it absorb the flavors. Before serving, stir in strips of fresh basil, and set out feta for diners to sprinkle on if desired.
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My grandma sent me this one...the recipe is for one serving, so if you're feeding two, double the recipe (and so forth). Thanks Gram! This is so easy and so good. Perfect side salad with a little oomph! Measurements are a little vague depending on your taste (and the availability of package sizes). While dill is the more traditional herb for a dish like this, basil will perk things up a bit and also be very delicious. 1 large cucumber 4-6 oz. crumbled Feta 10-12 oz. grape tomatoes 5-6 oz. pitted Kalamata Olives 2 tbsp. fresh Dill OR Basil Salt and Pepper to taste Chop cucumber, tomatoes, olives, and herb. Combine in large bowl, and sprinkle with salt and pepper. I made these for Thanskgiving years ago and since then it’s the only way I eat sweet potatoes. Actually, I can’t think of ever having made them any other way. The onions and cilantro offer the perfect savory balance to the sweetness of the potatoes, and you know how I heart cilantro. Healthy, easy, and oh so tasty! Okay, so I stole this one directly from Everyday Food, but I tried it tonight and it’s delish! |
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