ZUCCHINI & EGGPLANT BRUSCHETTA BOATS

Zucchini & Eggplant Bruschetta Boats image

Try Zucchini & Eggplant Bruschetta Boats for a tasty twist on a classic. We'd love to know who first looked at zucchini and eggplant and thought of boats, but they sure are tasty vessels. Zucchini & Eggplant Bruschetta Boats grill up quickly for a perfect barbecue side dish!

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 30m

Yield 8 servings

Number Of Ingredients 5

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g