2 tablespoons vinegar (best to use red wine vinegar)
¼ cup fresh basil
4 cups baby arugula
2 large thick slices country bread
1 clove garlic
4 oz / 120 gr mozzarella
Instructions
Heat the grill pan to medium high.
In a large bowl toss the vegetables with the oil and salt and pepper per taste. Grill until they become lightly charred and tender) about 3-4 min per side for the peppers, eggplant, zucchini and squash and 1-2 min on the cut side only for the tomatoes). Transfer the eggplant and tomatoes back to the bowl and the rest of the vegetables to a cutting board.
Slice the peppers, zucchini and squash to smaller pieces and add them to the bowl. Gently toss with the vinegar, basil and arugula.
Brush the bread slices with ½ tablespoon of oil and grill until they are lightly toasted (about 1 to 2 min per a side) then rub both sides with the cut side of the garlic clove.
Cut each slice of the bread in half and place them in the plates. Spoon the salad and any juices over the bread, then top with the mozzarella.
