Layered Mediterranean Vegetable Salad

• 2 tablespoons promise buttery spread
• 2 zucchini large, diced (about 3 cups)
• 1/2 cup sweet onion
• 3 cups eggplant diced peeled, about 1 medium
• 16 ounces cannellini or white kidney beans, rinsed and drained
• 2 cloves garlic finely chopped
• 10 ounces baby arugula or baby spinach
• 2 tablespoons loosely packed fresh basil leaves chopped
• 2 tomatoes
• 1 cup part-skim mozzarella cheese

1. Melt Promise(R) Buttery Spread in 12-inch skillet over medium-high heat and cook zucchini, eggplant and onion, stirring occasionally, 5 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in beans and basil. Cook, stirring occasionally, 5 minutes or until beans are tender. Season, if desired, with black pepper; cool slightly.
2. Layer 1/2 of the arugula in glass serving bowl, then top with 1/2 of the vegetable mixture, then 1/2 of the cheese and tomatoes. Repeat layers, ending with tomatoes.

promise buttery spread, zucchini, sweet onion, beans, garlic, arugula, fresh basil, tomatoes, mozzarella cheese

Taken from www.yummly.com/recipe/Layered-mediterranean-vegetable-salad-304689 (may not work)