Heat a large ridged grill pan or barbecue grill.
Lightly coat vegetables with nonstick spray; sprinkle with salt and pepper.
Grill vegetables, turning over once: peppers and squash 12 minutes, onions and mushroom caps 10 minutes and asparagus 5 minutes, or until tender and lightly charred. Transfer to a cutting board; cut in bite-size pieces.
Grill bread as package directs. Put a slice on each plate.
Put vegetables in a large bowl. Add dressing and arugula; toss to mix and coat. Spoon on bread.
Cal 375 Pro 9 Car 34 Fiber 4
Fat 24 (saturated fat) 4 Chol 3
This recipe has been added to the following public cookbooks:
stephen's vegetarian cookbook,
The Happy Vegetarian - Enough to Share,
Lagamor's Bistro,
taras,
Convoluted Cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Helen
07/25/08 03:04 PM | Grilled Vegetables on Garlic ToastI am going to try this recipe, it sounds wonderful. Thanks |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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