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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:
30 min
total:
30 min
servings
total:
8 servings
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What You Need

1
cup  chopped mixed orange, red and yellow cherry tomatoes
1/2
cup  KRAFT Tuscan House Italian Dressing, divided
2
small  each zucchini and Chinese eggplants, 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.

TOSS tomatoes with 2 Tbsp. dressing.

CUT zucchini and eggplants lengthwise in half; brush evenly with 2 Tbsp. of the remaining dressing. Grill, cut sides up, 12 min. or until tender, turning and brushing with remaining dressing after 6 min. Turn cut-sides up. Top with cheese; grill 1 min. or until melted. Transfer to platter.

ADD basil to tomato mixture; mix lightly. Spoon over grilled vegetables; cut in half.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Food Facts
Chinese eggplants are often labeled as either Asian or Japanese eggplants. Look for these thin long eggplants in larger supermarkets.
Substitute
Prepare using only red cherry tomatoes.
Special Extra
Grilling these vegetables adds delicious smoky flavor to this finished dish.
K:60480v1:125463
RecipeDetail
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