Categories: Salad

Ingredients

• 1 red pepper, quartered
• 1 small eggplant, sliced into 1/4-inch thick rounds
• 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
• 1 small summer squash, sliced lengthwise into 1/4-inch thick strips
• 1 lb. Campari or plum tomatoes, halved
• 2 1/2 tbsp. olive oil
• Kosher salt and pepper
• 2 tbsp. red wine vinegar
• 1/4 cup fresh basil, leaves torn
• 4 cups baby arugula
• 2 large thick slices sourdough or country bread
• 1 garlic clove, halved
• 4 oz. fresh mozzarella, torn

Directions

1. Heat grill to medium high.

2. In a large bowl, toss the veggies with 1 1/2 tbsp. oil and 1/2 tsp. each salt and pepper. Grill until lightly charred and tender, 3-4 minutes per side for the pepper, eggplant, zucchini and squash, and 1-2 minutes on the cut side only for the tomatoes. Transfer the eggplant and tomatoes back to the bowl and the rest of the veggies to a cutting board.

3. Slice the peppers, zucchini and squash and add to the bowl. Gently toss with the vinegar, basil and arugula.

4. Brush the bread slices with remaining 2 tbsp. oil and grill until lightly toasted, 1-2 minutes per side, then rub both sides with the cut side of the garlic clove.

5. Cut each slice of bread in half and transfer to plates. Spoon the salad and any juices over the bread, then top with the mozzarella.

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