Grilled Vegetable and Goat Cheese Salad

Directions

1. 1
   Preheat grill to medium-high heat.
2. 2
   Place eggplant and bell pepper on a grill rack coated with cooking spray; grill 4 minutes on each side or until tender.
3. 3
   Place bell pepper wedges in a zip-top plastic bag; seal.
4. 4
   Let stand 15 minutes. Peel bell pepper wedges. Reserve 2 bell pepper wedges and 2 eggplant slices for Sunday's brunch. Coarsely chop remaining bell pepper and remaining eggplant.
5. 5
   Sprinkle with 1/4 teaspoon black pepper.
6. 6
   Place bread slices on grill rack; grill 2 minutes on each side or until golden brown.
7. 7
   Place remaining 1/4 teaspoon black pepper, vinegar, oil, mustard, and salt in a large bowl; stir well with a whisk.
8. 8
   Add eggplant, bell pepper, arugula, tomatoes, and spinach; toss gently to combine. Arrange about 2 1/2 cups salad on each of 4 plates; top each serving with 1 goat cheese slice and 1 tablespoon Sweet Chipotle Snack
9. 9
   Mix.
10. 10
    Serve each salad with 1 toast slice.