Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Olive oil
1/4 c Lemon juice
1/4 c Balsamic vinegar
1/4 c Fresh herbs; equal portions
. of parsley, rosemary, sage
. thyme oregano
4 ds Tobasco sauce
Salt pepper to taste
2 Red bell peppers; halved
3 Plum tomatoes; halved
2 md Red onions; sliced 1/2"
. thick
1 sm Eggplant; sliced 1/2" thick
10 Button mushrooms
10 sm Red potatoes; cooked until
. tender and halved
1/3 c Olive oil
Salt pepper to taste
3 bn Arugula; washed dried
1 lb Mozzarella; thinly sliced
1 c Black olive; pitted

1. In a medium bowl, combine the olive oil, lemon juice, vinegar,
herbs, Tobasco sauce and salt pepper; then whisk together well. Set
aside.

2. Place the peppers, tomatoes, onion, eggplant, mushrooms and
potatoes in a very large bowl. Add the olive oil, salt and pepper;
then toss well to coat the vegetables with the oil. Grill the
vegetables over a medium-hot fire until well browned, 4 to 6 minutes
on each side. Remove from the grill and as soon as cool enough to
handle, cut into bite-sized pieces.

3. Make a bed of the arugula on a large, shallow platter. Arrange
the grilled vegetables on top of the arugula, top with the mozzarella
and olives and serve with the dressing alongside.

Nutritional Information per serving: 615 calories, 50g fat, 15g
protein, 25g carbohydrates, 45mg cholesterol, 600mg sodium

** New York Times - Living Arts section - 2 August 1995 ** Posted
by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95

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