A medley of farmers' market vegetables are grilled with balsamic vinaigrette and then sprinkled with feta cheese and chopped fresh basil.
What You Need
Original recipe yields 12 servings
1 small eggplant, cut lengthwise in half
1 zucchini, cut lengthwise in half
1 red onion, cut into 1/2-inch-thick slices
1 red pepper, cut into quarters
1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 Tbsp. chopped fresh basil
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Let's Make It
Heat grill to medium-high heat.
Brush vegetables evenly with 2 Tbsp. dressing.
Grill 6 to 8 min. or until crisp-tender, turning occasionally.
Cut vegetables into 1-inch pieces; place in medium bowl. Add remaining ingredients; mix lightly.
Prepare using a green or yellow pepper.
Best of Season
Fresh vegetables peak during the grilling season. For a change of pace, prepare this simple recipe using your favorite combinations of garden-fresh vegetables.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.