Colorful Vegetable Salad with Croutons
Ingredients
- 1 loaf Arabic bread
- 1 large zucchini
- 1 large eggplant
- 2 large sweet red peppers
- 2 large sweet green peppers
- 2 large sweet yellow peppers
- 2 large cucumbers
- 10 large mushrooms
- 3 large pickled cucumbers
- 2 medium cans whole corn
- 1 medium can white beans
- 2 medium cans red beans
- 1 medium can whole chickpeas
- 2 cups chopped parsley
- 2 cups shredded cheddar cheese
Sauce
- 1/2 cup vinegar
- 1/2 cup lemon juice
- 1/4 cup honey
- 2 teaspoons salt
- 2 teaspoons oregano
- 2 teaspoons garlic powder
- 1 teaspoon crushed chili
- 1/4 cup corn oil
- 1/4 cup olive oil
Preparation
Using a sharp knife or kitchen scissors, cut the bread into small cubes
Cut the zucchini and eggplant into small cubes
In a deep skillet, add oil to a height of about 2 inches and heat over medium heat until hot
Fry the bread cubes until golden brown and place on absorbent paper to drain excess oil
Fry the zucchini cubes until golden brown and place on absorbent paper to drain excess oil, then fry the eggplant cubes as well
Cut the remaining vegetables into small cubes
Prepare a large serving dish and arrange the bread cubes, zucchini, eggplant, red pepper, green pepper, yellow pepper, cucumber, mushrooms, pickles, white beans, red beans, and chickpeas in an attractive way, then cover and refrigerate until serving if desired
In a deep bowl or large measuring cup, combine vinegar, lemon juice, honey, salt, oregano, garlic powder, crushed chili, corn oil, and olive oil, then whisk with a hand whisk until well blended and let sit for 10 minutes to meld flavors
To serve, pour the sauce over the vegetables, sprinkle with parsley and cheese, and serve immediately
