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Ingredients

• 1 (1-pound) eggplant, cut into 1/2-inch-thick slices
• 1 large red bell pepper, cut into 6 wedges
• Cooking spray
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (1-ounce) slices ciabatta bread
• 2 tablespoons sherry vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 2 cups arugula
• 1 1/2 cups grape tomatoes, halved
• 1 (5-ounce) package fresh baby spinach
• 4 ounces goat cheese, cut into 4 slices
• 1/4 cup Sweet Chipotle Snack Mix

Description

The Nut Mix Adds Crunch And Heat, Pleasant Foils To Creamy Goat Cheese And Sweet Bell Pepper. After Grilling The Veggies, Reserve 2 Bell Pepper Wedges And 2 Eggplant Slices For Sunday's Hash.This Recipe Goes With Steak Hash With Poached Eggs

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