Recipe - Grilled Vegetables And Tomato Bread

1 Head garlic
1 Red onion; cut or sliced up thickly
1 md Eggplant
2 Zucchini; cut in half lwise
2 Yellow squash; halve lwise
1 Yellow bell pepper; quarter
1 Red bell pepper; quarter
1 Loaf crusty bread
1 Tomato
1 bn Arugula or basil

Coat onion and garlic with oil and cook over mediumhot grill slowly for 5
to 10 minutes, turning garlic often. Continue to cook while grilling
vegetables.

Cut eggplant into thick slice or in half lengthwisesalt and place in a
colander to drain for 20 minutes. Coat vegetables with oil and grill a few
minutes on each side until veggies are seared and brown.

Slice bread and brush with oil. Grill until brown on both sides. Cut
tomato in half and rub over one side of hot bread. Arrange grilled veggies,
bread, onion, and garlic on top of arugula and serve.

adapted from Martha Stewart's What to have for Dinner
Posted to MMRecipes Digest V4 #028 by John Merkel jmerk@doitnow.com on
Jan 26, 1997.