For croutons: cut bread, preferably whole grain, into cubes approximately 1/2-inch square. Toss with
black pepper and a little dried oregano and / or parsley. Place on a sheet pan that has been LIGHTLY
sprayed with pan release and bake in a 325-degree oven for about 10 to 15 minutes, or until golden
For the vegetables: cut into 3/8-inch slices and season any of the following: fresh zucchini, yellow
squash, eggplant, bell peppers, with black pepper, minced garlic, and balsamic vinegar. . Grill (or
roast in a 425-degree oven until cooked through). Remove from heat and sprinkle with chopped fresh
oregano and parsley. Chill vegetables rapidly to below 40 degrees.
To assemble salad: Toss chopped lettuce with dressing until combined. Place in serving bowl and top
with 3 ounces of the vegetables and 1 ounce of the croutons.