Sara's Bread Salad

TOTAL TIME: 40 min
Prep: 40 min
Inactive Prep: --
Cook: --
YIELD: 8 to 10 servings
LEVEL: --

ingredients

  • 1 eggplant, sliced into quarters
  • 1 cup olive oil plus 2 tablespoons
  • Salt
  • Freshly ground black pepper
  • 4 cloves garlic
  • 1 loaf French bread, cut into 1-inch pieces
  • 1/2 cup Parmesan cheese
  • 2 red peppers, roasted, peeled and cut into 2-inch pieces
  • 2 yellow peppers, roasted, peeled and cut into 2-inch pieces
  • 1 green pepper, roasted, peeled and cut into 2-inch pieces
  • 5 Roma tomatoes, halved
  • 1 onion, sliced
  • 1/3 cup balsamic vinegar
  • 24 large shrimp
  • 4 wooden skewers, soaked overnight
  • Creole seasoning
  • 1/4 cup basil leaves, torn
  • 1/4 cup fresh parsley, chopped
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat oven to 375 degrees F. Place eggplant in a shallow baking dish. Season the eggplant with 1/4 cup of the olive oil and salt and pepper. Place the eggplant in the oven and roast for 20 to 30 minutes, until tender. In a large saute pan, heat 1/2 cup of the olive oil. Add the garlic cloves and cook, over medium heat, for 10 minutes to infuse the oil with garlic flavor. Remove the garlic from the oil. Fry the bread in the oil until golden brown, about 5 minutes. Remove from the oil and drain on a paper towel-lined plate. Season with salt, pepper and the Parmesan cheese. To a large bowl, add the peppers. Sprinkle the sliced tomatoes with salt and add to the peppers. Add the onions and mix well. Season the onion mixture with salt and pepper, remaining 1/4 cup of olive oil and balsamic vinegar. Toss well and set aside. Skewer the shrimp. Season with salt, pepper and Creole seasoning. Drizzle with 2 tablespoons of olive oil. Grill the shrimp for 2 minutes per side, or until cooked through. Remove from the grill and remove the shrimp from the skewers. Remove the eggplant from the oven and cut into large pieces. To serve: Place the eggplant in a large bowl. Top with the pepper mixture and the shrimp. Top with the fried bread. Add basil and parsley. Toss well.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.