small round loaf bread (about 6 inches in diameter), cut horizontally into six 1/3-inch-thick slices
yellow squash, trimmed and cut lengthwise into 1/2-inch-thick slices
medium zucchini, trimmed and cut lengthwise into 1/2-inch-thick slices
eggplant (peeled, if desired), trimmed and cut lengthwise into 1/2-inch-thick slices
bell pepper (red), sides sliced off, stems and seeds discarded
bell pepper (orange), sides sliced off, stems and seeds discarded
part-skim mozzarella, cut into 1/3-inch cubes
torn fresh basil leaves
2 - 3
red-wine vinegar, to taste
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.
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.
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.
- Servings Per Recipe 6
- Fat, total(g)7,
- sat. fat(g)3,
- Percent Daily Values are based on a 2,000 calorie diet