1 bottle Newman's Own® Balsamic Vinaigrette Dressing
1 garlic clove, smashed but left whole (optional, see note)
salt and pepper to taste
1 loaf crusty French or Italian bread, cut in 1 thick slices
1 large red onion, cut in 1' thick slices
2 zucchini, cut length-wise in half
2 yellow squash, cut length-wise in half
2 Japanese or small eggplant, cut length-wise in half
1 red bell pepper, halved, seeds removed
6 ripe jersey or beefsteak tomatoes
1/2 cup fresh basil, cut into thin strips
1/2 pound fresh mozzarella, cubed
1 bunch arugula or 1 bag baby spinach, well washed and torn into bite-sized pieces
Mix vinaigrette with garlic clove. Set aside for 15 minutes to infuse garlic flavor into dressing.
Fire up grill to medium heat. Brush bread surfaces with vinaigrette, sprinkle with salt and pepper, and grill until well toasted. Set aside and let cool.
Brush all vegetables with mixture, season with salt and pepper, and grill to desired doneness. Set aside to cool. Cut tomatoes into cubes; remove tomatoes and all juice that collects on board to large bowl. Cut all vegetables the same way, and put in bowl.
Cut bread slices into cubes and put in bowl. Add remaining vinaigrette, removing garlic clove. Add basil, mozzarella and arugula. Check seasoning and adjust accordingly. Mix well and let sit at room temperature for a few minutes for flavors to blend.
Print this recipe Print