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Preheat oven to 375u00b0. Combine first 4 ingredients (through vinegar) in a small bowl; set aside.
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2
Place the vegetables (eggplant through red onion) in an even layer on a large baking pan. Brush vegetables on both sides with marinade; sprinkle with sea salt, then place on prepared grill.
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3
Grill for 5-7 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.
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4
Place bread slices on a baking pan lined with parchment paper. Lightly coat with cooking spray. Bake for 4-6 minutes or until lightly browned. Remove from oven, and rub bread with garlic cloves. Set aside.
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5
Combine cheeses, parsley, cayenne, and mustard in a medium bowl. Sprinkle cheese mixture evenly over toast. Return toast to oven, and bake for 5 minutes more or until cheese is browned and bubbly.
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6
Divide greens among 4 plates. Top with grilled vegetables, and serve with 1 Gruyere toast.
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MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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