Grilled Vegetable Salad

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Whole Living

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Ingredients

1/2 cup balsamic vinegar

2 teaspoons extra-virgin olive oil

3 tablespoons chopped fresh oregano

1/2 teaspoon red-pepper flakes

2 garlic cloves, finely chopped

1 medium red onion, cut into 1/4-inch rings

2 red bell peppers, quartered lengthwise

8 portobello mushroom caps, gills scraped out with a spoon

1 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

3 ounces grated fontina cheese (1 cup)

4 slices rustic bread, halved diagonally

1 teaspoon extra-virgin olive oil

1/4 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

5 ounces mixed salad greens

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