Prep Time::30 mins
Cook Time::10 mins
Total Time::40 mins
Servings::8
Ingredients
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2 (1-inch-thick) slices sourdough or French bread
2 tablespoons extra-virgin olive oil
1 red bell pepper – stemmed, seeded, and quartered
1 small red onion, cut into 3/4-inch slices
1 small zucchini, halved lengthwise
1 lemon, halved
1 head garlic, halved crosswise
2 cups packed fresh parsley leaves
2/3 cup walnuts, toasted
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup cherry or grape tomatoes, halved
Directions
Preheat an outdoor grill to medium heat (350 to 375 degrees F (175 to 190 degrees C)). Brush bread slices generously with 2 tablespoons oil. Oil grill grates. Arrange bread slices, bell pepper, onion, zucchini, lemon, and garlic, cut sides down, on grill grate over direct heat; cover grill.
Grill bread, turning halfway through, until toasted, about 4 minutes. Grill lemon and garlic until cut sides are lightly charred, 4 to 6 minutes. Grill zucchini, bell pepper, and onion, turning halfway through, until tender and lightly charred, 5 to 6 minutes for zucchini and 8 to 10 minutes for pepper and onion.
When cool enough to handle, squeeze cloves from garlic halves. Rub a few garlic cloves over both sides of toast. Reserve about 3 cloves garlic for the pesto (save remaining garlic for another use). Cut or tear toast into bite-size pieces.
For pesto, pulse parsley, walnuts, Parmesan cheese, salt, reserved 3 cloves garlic, and juice of grilled lemon in a food processor or blender until chopped. With machine running, pour in remaining 1/2 cup oil in a thin stream until mixture is smooth.
Cut bell pepper, onion, and zucchini into bite-sized pieces; add to a large bowl, along with croutons, cannellini beans, and tomatoes. Toss to combine. Arrange salad on a serving platter. Drizzle with pesto; toss to coat before serving.
Toasting Walnuts:
Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 7 to 10 minutes.