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