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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

1
cup  chopped mixed red, orange and yellow cherry tomatoes
1/2
cup  KRAFT Tuscan House Italian Dressing, divided
2
small  each zucchini and Chinese eggplant, ends trimmed
1-1/2
cups  KRAFT Finely Shredded Italian* Five Cheese Blend
2
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.
K:60480v1:125463
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