The cheeses in this dish make it come alive. Gruyère is sweet but slightly salty, with a creamy and nutty flavor when young, becoming more assertive and earthy with age. Though cheese is often a diet no-no, it may be healthier than you think, and a great food for entertaining.

Steven Petuschevsky


Credit: Yunhee Kim; Styling: Megan Hedgpeth

Recipe Summary test

25 mins
30 mins
55 mins
Makes 4 servings (serving size: 1 cup grilled vegetables, 1 cup mixed greens, and 1 toast)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Combine first 4 ingredients (through vinegar) in a small bowl; set aside.

  • Place the vegetables (eggplant through red onion) in an even layer on a large baking pan. Brush vegetables on both sides with marinade; sprinkle with sea salt, then place on prepared grill.

  • Grill for 5–7 minutes or until lightly browned, brushing with marinade, as needed. Turn vegetables occasionally to brown all sides; when cooked, remove from heat and cut into bite-size pieces. Set aside.

  • Place bread slices on a baking pan lined with parchment paper. Lightly coat with cooking spray. Bake for 4–6 minutes or until lightly browned. Remove from oven, and rub bread with garlic cloves. Set aside.

  • Combine cheeses, parsley, cayenne, and mustard in a medium bowl. Sprinkle cheese mixture evenly over toast. Return toast to oven, and bake for 5 minutes more or until cheese is browned and bubbly.

  • Divide greens among 4 plates. Top with grilled vegetables, and serve with 1 Gruyère toast.

Nutrition Facts

343 calories; fat 17g; saturated fat 5g; mono fat 10g; poly fat 2g; protein 13g; carbohydrates 36g; fiber 5g; cholesterol 17mg; iron 3mg; sodium 400mg; calcium 244mg.