Arugula and grilled vegetable salad

Yield: 8 servings

Measure Ingredient
1½ cup Olive oil
¼ cup Lemon juice
¼ cup Balsamic vinegar
¼ cup Fresh herbs; equal portions
\N \N . of parsley, rosemary, sage
\N \N . thyme & oregano
4 dashes Tobasco sauce
\N \N Salt & pepper to taste
2 \N Red bell peppers; halved
3 \N Plum tomatoes; halved
2 mediums Red onions; sliced 1/2\"
\N \N . thick
1 small Eggplant; sliced 1/2\" thick
10 \N Button mushrooms
10 smalls Red potatoes; cooked until
\N \N . tender and halved
⅓ cup Olive oil
\N \N Salt & pepper to taste
3 bunches Arugula; washed & dried
1 pounds Mozzarella; thinly sliced
1 cup Black olive; pitted

1. In a medium bowl, combine the olive oil, lemon juice, vinegar, herbs, Tobasco sauce and salt & pepper; then whisk together well. Set aside.

2. Place the peppers, tomatoes, onion, eggplant, mushrooms and potatoes in a very large bowl. Add the olive oil, salt and pepper; then toss well to coat the vegetables with the oil. Grill the vegetables over a medium-hot fire until well browned, 4 to 6 minutes on each side. Remove from the grill and as soon as cool enough to handle, cut into bite-sized pieces.

3. Make a bed of the arugula on a large, shallow platter. Arrange the grilled vegetables on top of the arugula, top with the mozzarella and olives and serve with the dressing alongside.

Nutritional Information per serving: 615 calories, 50g fat, 15g protein, 25g carbohydrates, 45mg cholesterol, 600mg sodium ** New York Times - Living Arts section - 2 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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