½ cup Newman's Own® Balsamic Vinaigrette, Olive Oil and Vinegar or Lite Balsamic Vinaigrette
½ tsp dried basil
½ tsp garlic powder
¼ tsp ground black pepper
1 large eggplant, sliced lengthwise into ¼' slices
2 red peppers, cut in half, deseeded
1/3 cup mayonnaise
2 Tbsp Newman's Own® Balsamic Vinaigrette, Olive Oil & Vinegar or Lite Balsamic Vinaigrette
1 garlic clove, minced
8 slices rustic Italian bread, lightly toasted
1 pound fresh buffalo mozzarella, sliced
In a large bowl, combine basil, garlic powder, pepper and ½ cup salad dressing. Lay vegetables onto a sheet pan. Generously brush both sides of vegetables with the dressing mixture. Let stand for 10 minutes to marinate.
Grill or broil vegetables over medium heat until tender, for 8 to 15 minutes, turning once halfway through the cook time. Brush once with the marinade after turning. Remove skin from grilled peppers.
Meanwhile, in a small bowl, combine mayonnaise with 2 Tbsp vinaigrette and garlic. Brush one side of each slice of bread with the mayonnaise mixture. Top with eggplant, red peppers, mozzarella and arugula.
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