Main dishes

Zucchini & Eggplant Bruschetta Boats

Zucchini & Eggplant Bruschetta Boats recipe

photo by:kraft

We'd love to know who first looked at zucchini and eggplant and thought, "Boats!" Regardless, they make tasty vessels for this bruschetta dish.

time

prep:

15 min

total:

28 min

servings

total:

8 servings

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What You Need

cup chopped mixed red, orange and yellow cherry tomatoes

1/2

cup KRAFT Tuscan House Italian Dressing, divided

small each zucchini and Chinese eggplant, ends trimmed

1-1/2

cups KRAFT Finely Shredded Italian* Five Cheese Blend

Tbsp. chopped fresh basil

Make It

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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 7g of fat, including 1.5g of saturated fat, per serving by preparing with KRAFT Light Zesty Italian Dressing and KRAFT 2% Milk Shredded Italian* Three Cheese Blend.

Food Facts

Chinese eggplants are often labeled as either Asian or Japanese eggplants. Look for these long thin eggplants in larger supermarkets.

Substitute

Prepare using red cherry tomatoes only.