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Preheat your grilled to the highest setting. Once the bread is sliced, stir together the olive oil and garlic and brush it on the bread slices.
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While the grill is heating, I like to cut the vegetables into large pieces – ones that are manageable on the grill and won’t fall through the grates (if you’re not using a grill pan!) – but remember that we will chopped them after they are grilled! Sprinkle the veggies with the salt and pepper.
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Once the grill is hot, place the vegetables on the grates and grill for about 5 to 6 minutes, tossing often and monitoring the veggies the entire time. Remove the veggies from the grill and place them on a sheet pan. To grill the bread, place it on the grill and grill about 1 to 2 minutes per side. Keep an eye on it as the grill time will depend on where it is placed and how hot the grill is!
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Once the bread is finished, chop the veggies so they are mostly even in size and place them all in a bowl.
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Drizzle the basil vinaigrette on the veggies and toss well. Top with a handful of fresh basil and oregano.
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Serve the whole mess with the grilled bread and devour it!