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Cooking
4
Servings
20
min
Prep Time
10
min
Cook Time
Ingredients

  • 1/4 cup balsamic vinegar
  • 1 tsp. kosher salt
  • 2 cloves garlic, minced
  • 2 tp. fresh rosemary, chopped
  • 1 tsp. black pepper, freshly ground
  • 1 cup olive oil
  • 1 yellow pepper, cut in half
  • 1 zucchini, sliced
  • 1 eggplant, sliced
  • 3 portobello mushroom, sliced
  • 1 red onion, sliced
  • 1 tomato, sliced
  • 1 cup arugula, cleaned
  • 1/2 pound fresh mozzarella
  • 1 loaf focaccia or ciabatta bread, cut in half
  • 1 red pepper, cut in half
  • Source Customer Submission

Details

In a small bowl combine the first six ingredients for the vinaigrette. Whisk well. Set aside. Preheat the grill over medium heat. Dip the vegetables in the vinaigrette then place on the grill. Grill the vegetables until light and golden brown turning once and set aside. Once all of the vegetables are done, dip them again in the vinaigrette.