Arugula With Grilled Vegetables

4 to 5 servings

Grilled vegetables lend a smoky flavor to this entree-worthy salad. Recipe adapted from "Lettuce in Your Kitchen," by Chris Schlesinger and John Willoughby (William Morris and Co., 1996).

1 head garlic, top 1/4 inch cut off

3/4 cup plus 1 tablespoon olive oil

11/2 tablespoons lemon juice

11/2 tablespoons balsamic vinegar

2 tablespoons herbs mix, such as chopped flat-leaf parsley, rosemary and thyme leaves

2 dashes hot pepper sauce, such as Tabasco, or to taste


Freshly ground black pepper

5 small red bliss potatoes, halved

1 red bell pepper, halved lengthwise and seeded

2 Roma tomatoes, halved lengthwise

1 medium red onion, peeled and cut into rings 1/2-inch thick

1 small eggplant, cut into rounds 1/2-inch thick

10 button mushrooms, stemmed

11/2 bunches (about 5 cups) arugula, tough stems discarded

1/2 pound fresh whole-milk mozzarella cheese, thinly sliced

1/2 cup pitted Kalamata olives, cut in half

Preheat the oven to 300 degrees.

Place garlic on a piece of aluminum foil, drizzle with 1 tablespoon olive oil and fold foil tightly around the garlic. Roast for 1 hour.

When the roasted garlic has cooled, squeeze it into a small bowl, discarding the skin. Add 1/2 cup of the olive oil, the lemon juice, vinegar, herbs, hot pepper sauce, salt and pepper to taste and mix to combine. Set aside.

Meanwhile, bring a medium pot of water to boil. Add the potatoes and cook until they can be easily pierced with a fork, 15 to 20 minutes, then drain and place them in a large bowl. Add the red bell pepper, tomatoes, onion, eggplant and mushrooms. Stir in the remaining 4 tablespoons of olive oil and add salt and pepper to taste.

When ready to cook, prepare the grill for medium-high heat.

Place the red bell pepper on the hottest part of the grill, skin side down, for about 5 minutes. (Depending on the size of the grill, you might want to do this in batches.) Leaving the red bell pepper skin side down, grill the other vegetables 4 to 6 minutes per side.

Place the charred red bell pepper in a small bowl and cover tightly with plastic wrap for a few minutes. Peel and discard skin. Cut the red bell pepper into bite-size pieces and place in a large bowl. When the other vegetables are cool enough to handle, cut into bite-size pieces and add to the red bell pepper.

Place the arugula in a large bowl and add the grilled vegetables, mozzarella cheese and olives, tossing lightly to combine with the roasted garlic dressing. Serve warm.

Per serving (based on 5): 551 calories, 12 g protein, 20 g carbohydrates, 49 g fat, 35 mg cholesterol, 11 g saturated fat, 772 mg sodium, 4 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to