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Grilled Vegetable Salad with Charred Croutons

Kristen Stevens
  • minutes
  • Serves 4 to 6

INGREDIENTS

3

Bell peppers

3 handfuls

Cherry tomatoes

2

Long eggplants

1

Microgreens

1

Red onion

1 tsp

Tarragon

1

Zucchini, large

2 tbsp

Balsamic vinegar

1/2 tsp

Dijon mustard

1/4 tsp

Pepper, fresh cracked

1 tsp

Sea salt

4 tbsp

Olive oil

½ loaf of your favourite, un-sliced bread, ripped into 2-inch chunks (use gluten-free, if needed)