Italian Bread Salad
Preheat barbecue to medium.
Combine eggplant, bell pepper, zucchini, onion, 2 tbsp oil, salt and black pepper in a large bowl. Toss to combine.
Oil grill. Barbecue vegetables, lid closed, turning halfway, until tender, about 10 to 12 minutes. Cut larger pieces into bite-sized pieces.
Meanwhile, combine remaining 3 tbsp oil, vinegar and garlic in the same bowl.
Return vegetables to bowl. Stir in bread, tomatoes and parsley until combined. Sprinkle with goat cheese.
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Last updated: March 1st, 2021
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