Grilled Vegetable And Goat Cheese Salad

• 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. Preheat grill to medium-high heat.
2. Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender. Place bell pepper wedges in a zip-top plastic bag; seal. Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's brunch. Coarsely chop remaining bell pepper and remaining eggplant. Sprinkle with 1/4 teaspoon black pepper.
3. Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.
4. Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk. Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack Mix. Serve each salad with 1 toast slice.

eggplant, red bell pepper, cooking spray, freshly ground black pepper, bread, sherry vinegar, extravirgin olive oil, mustard, salt, arugula, grape tomatoes, baby spinach, goat cheese

Taken from www.myrecipes.com/recipe/grilled-vegetable-goat-cheese-salad (may not work)