Grilled Vegetable Skewer Salad
with Blue Cheese Toast

• 2 small zucchini, cut into 1 - inch pieces
• 6 ounces whole small mushrooms, or medium mushrooms cut in half
• 1 large red or yellow pepper, cut into 1 - inch pieces
• 1 medium red onion , cut into 1 - inch pieces
• 1/2 pint grape or cherry tomatoes
• Salt and freshly ground black pepper
• 3/4 cup Cains Balsamic Salad Dressing
• 2 ounces blue cheese
• 1 tbsp olive oil
• 8 thin slices hearty Italian or ciabatta bread
• 6 ounces baby arugula

In a medium shallow baking dish, toss vegetables with 1/4 cup dressing. Season with salt and pepper and let sit for 15 minutes. Skewer vegetables onto bamboo skewers, keeping each vegetable on separate skewers to help them cook more evenly. Grill on preheated grill, until well browned on all sides, about 8-12 minutes. (Tomatoes will take 4-6 minutes.) Places skewers back into pan with dressing. Cover with aluminum foil and set aside.

While vegetables are resting, mix blue cheese and olive oil together in a small bow. Grill bread slices until well browned on both sides then spread with blue cheese. Toss arugula with remaining 1/2 cup dressing. Season with salt and pepper and divide among 4 plates. Divide vegetables among plates and serve with blue cheese toasts.

  Servings: 4