Zucchini & Eggplant Bruschetta Boats

Zucchini & Eggplant Bruschetta Boats
Zucchini & Eggplant Bruschetta Boats

Zucchini & Eggplant Bruschetta Boats

  1. 1 cup cherry tomatoes

  2. 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade

  3. 2 small eggplant

  4. 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend

  5. 2 Tbsp. fresh basil

Prep Time: 00:15
Total Time: 00:28

Community Rating:

Recipe Author: Kraft

Dietary Considerations: Vegetarian

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 1 cup cherry tomatoes
  • 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
  • 2 small eggplant
  • 1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend
  • 2 Tbsp. fresh basil

Recipe Directions:

Heat greased grill to medium heat. Combine tomatoes and 2 Tbsp. dressing.Cut zucchini and eggplant lengthwise in half; brush with 2 Tbsp. of the remaining dressing. Grill, cut-sides up, 6 min. Grill an additional 6 min., turning and brushing occasionally with remaining dressing until vegetables are tender. Top cut sides with cheese; grill 1 min. or until melted. Transfer to platter.Add basil to tomato mixture; mix lightly. Spoon over vegetables; cut in half.

Serving per recipe:

8 servings

Amount per serving:

  • Calories: 150
  • Total fat: 11 g
  • Saturated fat: 3.5 g
  • Cholesterol: 15 mg
  • Sodium: 310 mg
  • Carbohydrate: 6 g
  • Dietary fiber: 2 g
  • Sugars: 3 g
  • Protein: 6 g
  • Vitamin A: 8 %DV
  • Vitamin C: 6 %DV
  • Calcium: 20 %DV
  • Iron: 2 %DV

Other Dietary Considerations:

  • Vegetarian