LUNCH & DINNER
BY CHEF SAVVY
SEASON VEGGIES
1
First, in a large bowl, toss the veggies with oil, salt, and pepper. I like to use a variety of bell peppers with mushrooms and red onion.
GRILL VEGETABLES
2
Preheat grill to medium high heat. Spray the grill with nonstick cooking spray. Place veggies on the grill. The vegetables will take about 7-10 minutes to cook.
SLICE
3
Cut the vegetables into bite-sized pieces. The vegetables should not be too big, but not too small, either.
MAKE THE VINAIGRETTE
4
To make the vinaigrette whisk together the vinegar, olive oil, lemon juice, parsley and oregano.
COMBINE
5
In a large bowl combine the grilled vegetables and baguette. Drizzle with the lemon-herb vinaigrette and toss to combine. Sprinkle with parmesan cheese and season with salt and pepper to taste