1 cup canned cannellini beans or other white beans, rinsed and drained
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 cup (2 ounces) crumbled feta cheese
How to Make It
To prepare dressing, combine first 6 ingredients in a small jar; cover tightly, and shake vigorously.
To prepare salad, combine 1 1/2 teaspoons oil and 1 garlic clove in a small bowl. Brush one side of each bread slice with garlic mixture; sprinkle with 1/8 teaspoon black pepper. Grill bread 4 minutes on each side or until golden brown. Cool; cut toast into 1/2-inch cubes.
Place the tomatoes, bell peppers, and onion in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 6 minutes on each side or until tender. Remove from basket. Place zucchini and yellow squash in basket. Place basket on grill rack; grill for 6 minutes on each side or until tender. Combine the vegetables; cool.
Coarsely chop vegetables; place in a large bowl. Add the dressing, toasted bread cubes, beans, basil, and thyme; toss to coat. Divide salad evenly among 6 plates; sprinkle with cheese. Serve immediately.