Arugula Salad with Grilled Vegetables
For each serving: Toss 1 oz. of the arugula with 1 Tbsp. of the dressing. Place 1 each eggplant slice| tomato piece| zucchini slice and yellow squash slice on plate; top with 1 Tbsp. peppers and cluster of arugula. Sprinkle with 1 Tbsp. parsley and 1 tsp. pine nuts.
24 servings| about 1 cup each