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Lilly’s Table

 
 
Grilled Trout
Zucchini Marinated Salad
© Lillys-Table.com Photo of Grilled Garlic Bread
 

Tags: Dairy Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Grilled Garlic Bread

from Grilled Trout with Red Pepper Coulis, Grilled Garlic Bread & Zucchini Marinated Salad, the Week of July 19, 2015.
View the previous or next recipe for this meal.

While you grill a main dish and veggies, wrap this garlic-stuffed French bread in foil and warm up to be ready to go when dinner is served. Butter makes it a bit extra tasty, but straight olive oil will do the trick as well. Use any fresh herbs hanging out in your garden or even a sprinkle of dried Italian herbs if that’s all you have.

Ingredients

  • ½ loaf french bread
  • 2 cloves garlic
  • ½ teaspoon salt
  • ¼ cup fresh herbs, such as parsley, thyme, basil, rosemary
  • 4 tablespoons butter, unsalted, and/or olive oil

Serving Size: 1 Person

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Preparation Instructions

Slice the french bread cutting down almost to the bottom while still leaving the slices connected.

Mash and whip together the butter, herbs, garlic, and salt.

Spread in between each slice and a bit on the crust makes for tastiness, too. Wrap the sliced load in foil and place on a grill or oven for 8-15 minutes until hot and toasty in the center.

The oven or grill temperature ideally will be about 350. If it is on a cooler part of the grill bake longer. On a hotter part of the grill, flip it over every few minutes and bake up a bit faster.

When the center is hot it is done. Take care as you unwrap the foil in case a burst of steam releases.