MEDITERRANEAN BREAD SALAD

By jarren

Ingredients

• Salad:
• 1 small eggplant, sliced
• 1 red bell pepper, halved and seeded
• 1 green bell pepper, halved and seeded
• 1 red onion, sliced thick
• 12 large mushrooms, left whole
• 12 cherry tomatoes
• Dressing:
• Juice of whole lemon (11/4 cup)
• 1 TBS orange juice concentrate
• 1 TBS honey
• 1 tsp cumin
• 1/4 tsp cinnamon
• 1/2 cup olive oil

Preparation

Step 1

Toss the above in olive oil and sprinkle with the juice of one fresh lemon and dried basil. Grill on barbecue until just tender.

Chop peppers, eggplants and onions into chunks. Or, chop chunks prior to barbecuing and use a barbecue wok to grill the vegetables.
Set aside while you make the bread cubes and dressing.

Cube one loaf of French bread into bite sized pieces. Toss with olive oil and salt and pepper. Place on cookie sheet and toast in a 350 degree oven for 15 minutes.

Mix vegetables with bread cubes in a large salad bowl, toss with dressing and sprinkle with chopped parsley, basil and grated Parmesan cheese to serve.