Grilled Veggie Garlic-Bread Salad

Makes: 6 servings

Prep: 40 mins
Start to Finish: 50 mins

Ingredients

Olive oil, for rack
1 small round loaf bread (about 6 inches in diameter), cut horizontally into six 1/3-inch-thick slices
2 garlic cloves, halved
1 1/2 pounds yellow squash, trimmed and cut lengthwise into 1/2-inch-thick slices
1 pound medium zucchini, trimmed and cut lengthwise into 1/2-inch-thick slices
1 pound eggplant (peeled, if desired), trimmed and cut lengthwise into 1/2-inch-thick slices
1 bell pepper (red), sides sliced off, stems and seeds discarded
1 bell pepper (orange), sides sliced off, stems and seeds discarded
6 ounces part-skim mozzarella, cut into 1/3-inch cubes
2 cups baby arugula
1 cup torn fresh basil leaves
2 - 3 tablespoons red-wine vinegar, to taste

Directions

1. Preheat grill and lightly oil rack. Grill bread slices on rack over moderately high heat, turning once, until golden brown, about 3 minutes. Immediately rub both sides of each slice with cut side of garlic; transfer to serving plates.

2. Arrange all vegetables except tomatoes on lightly oiled rack, season with salt and pepper and grill, turning once, until just tender and golden brown, about 4 minutes for squash and zucchini, 5 minutes for eggplant and bell peppers. Transfer to cutting board and cut into 1-inch pieces.

3. Toss grilled vegetables with tomatoes, cheese, arugula, basil, and vinegar in a bowl; salt and pepper to taste. Mound salad on each bread slice and serve. Makes 6 servings.