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Ingredients

• 2 bell peppers, quartered and cored
• 1 each yellow squash and zucchini (about 8 oz each), cut in half lengthwise
• 1 medium red onion, cut in 8 wedges
• 1 pkg (6 oz) portobello mushroom caps
• 1 lb asparagus, woody ends snapped off
• Nonstick spray, preferably olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 slices frozen garlic Texas Toast (from an 11.25-oz box)
• 1/2 cup bottled Caesar dressing
• 1 bunch (about 4 oz) arugula, trimmed and washed, large leaves torn in half

Description

Grilled Vegetables On Garlic Toast - The Huffington Post

Kitchen Daily