Balsamic Salad with Grilled Vegetables
Beat dressing| cheese| parsley and black pepper with wire whisk until well blended; cover. Refrigerate at least 2 hours.,For each serving| toss 1 oz. arugula with 1 Tbsp. of the dressing mixture; place on salad plate. Top with 1 eggplant slice| 1 tomato piece| 1 zucchini slice| 1 squash slice and 1 Tbsp. red peppers. Sprinkle with 1 tsp. pine nuts.