ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Sicilian Vegetable Salad with Spicy Gruyère Toast

Photo: Yunhee Kim; Styling: Megan Hedgpeth
Prep time 25 mins
Cook time 30 mins
Yield Makes 4 servings (serving size: 1 cup grilled vegetables, 1 cup mixed greens, and 1 toast)

Ingredients

  • Salad
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried Italian herb mixture
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon balsamic vinegar
  • 1 cup sliced eggplant
  • 1/2 cup sliced zucchini
  • 1/2 cup sliced yellow squash
  • 1 cup sliced red or yellow bell pepper
  • 1 cup sliced red onion
  • 1/2 teaspoon sea salt
  • 6 cups mixed greens
  • Gruyère toast
  • 1/2 pound baked ciabatta loaf
  • Olive oil cooking spray
  • 2 large garlic cloves, smashed
  • 1/2 cup grated Gruyère cheese
  • 2 tablespoons grated Parmesan or Romano cheese
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dry mustard

Nutrition Information

  • calories 343
  • fat 17 g
  • satfat 5 g
  • monofat 10 g
  • polyfat 2 g
  • protein 13 g
  • carbohydrate 36 g
  • fiber 5 g
  • cholesterol 17 mg
  • iron 3 mg
  • sodium 400 mg
  • calcium 244 mg

How to Make It

  1. Preheat oven to 375°. Combine first 4 ingredients (through vinegar) in a small bowl; set aside.

  2. Place the vegetables (eggplant through red onion) in an even layer on a large baking pan. Brush vegetables on both sides with marinade; sprinkle with sea salt, then place on prepared grill.

  3. Grill for 5–7 minutes or until lightly browned, brushing with marinade, as needed. Turn vegetables occasionally to brown all sides; when cooked, remove from heat and cut into bite-size pieces. Set aside.

  4. Place bread slices on a baking pan lined with parchment paper. Lightly coat with cooking spray. Bake for 4–6 minutes or until lightly browned. Remove from oven, and rub bread with garlic cloves. Set aside.

  5. Combine cheeses, parsley, cayenne, and mustard in a medium bowl. Sprinkle cheese mixture evenly over toast. Return toast to oven, and bake for 5 minutes more or until cheese is browned and bubbly.

  6. Divide greens among 4 plates. Top with grilled vegetables, and serve with 1 Gruyère toast.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.