Recipes

Marinade:
½ cup Newman’s Own Balsamic Vinaigrette, Olive Oil and Vinegar or Light Balsamic Vinaigrette
½ tsp dried basil
½ tsp garlic powder
¼ tsp ground black pepper
1 large eggplant, sliced lengthwise into ¼” slices
2 red peppers, cut in half, deseeded

Finishing Touches:
1/3 cup mayonnaise
2 tbsp Newman’s Own Balsamic Vinaigrette, Olive Oil & Vinegar or Lighten Up! Light Balsamic Vinaigrette
1 garlic clove, minced
8 slices rustic Italian bread, lightly toasted
1 lb fresh buffalo mozzarella, sliced
Arugula leaves

In a large bowl, combine basil, garlic powder, pepper and ½ cup Newman’s Own Balsamic Vinaigrette or Lighten Up! Light Balsamic Vinaigrette. Lay vegetables onto a sheet pan. Generously brush both sides of vegetables with the dressing mixture. Let stand for 10 minutes to marinate.

Grill or broil over medium heat until tender, for 8 to 15 minutes, turning once halfway through the cook time. Brush once with the marinade after turning. Remove skin from grilled peppers.

Meanwhile, in a small bowl, combine mayonnaise with 2 tbsp vinaigrette and garlic. Brush one side of each slice of bread with the mayonnaise mixture. Top with eggplant, red peppers, mozzarella and arugula.

Serves 4

Recipe from Newman’s Own Website