Grilled Sicilian Vegetable Salad with Spicy Gruyère Toast

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.1 teaspoon cayenne pepper 
• 0.5 pound baked ciabatta loaf 
• 0.1 teaspoon pepper red crushed
• 0.1 teaspoon mustard dry
• 1 cup eggplant sliced
• 2 tablespoons parsley fresh minced
• 2 large garlic cloves smashed
• 0.5 cup gruyère cheese grated
• 2 teaspoons herb mixture dried italian
• 6 cups greens mixed
• 0.3 cup olive oil extra-virgin
• 1 cup onion red sliced
• 2 tablespoons romano cheese grated
• 4 servings salad 
• 0.5 teaspoon sea salt 
• 4 servings gruyère toast 
• 1 cup bell pepper red yellow sliced
• 0.5 cup baby squash yellow sliced
• 0.5 cup zucchini sliced

Equipment

• bowl
• baking paper
• oven
• baking pan
• grill

Directions

1. Preheat oven to 37
2. Combine first 4 ingredients (through vinegar) in a small bowl; set aside.
3. Place the vegetables (eggplant through red onion) in an even layer on a large baking pan.
4. Brush vegetables on both sides with marinade; sprinkle with sea salt, then place on prepared grill.
5. Grill for 57 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.
6. Place bread slices on a baking pan lined with parchment paper. Lightly coat with cooking spray.
7. Bake for 46 minutes or until lightly browned.
8. Remove from oven, and rub bread with garlic cloves. Set aside.
9. Combine cheeses, parsley, cayenne, and mustard in a medium bowl.
10. Sprinkle cheese mixture evenly over toast. Return toast to oven, and bake for 5 minutes more or until cheese is browned and bubbly.
11. Divide greens among 4 plates. Top with grilled vegetables, and serve with 1 Gruyre toast.