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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.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)305,
  • Fat, total(g)7,
  • chol.(mg)17,
  • sat. fat(g)3,
  • carb.(g)46,
  • fiber(g)6,
  • pro.(g)16,
  • sodium(mg)457,
  • Percent Daily Values are based on a 2,000 calorie diet