2 Tbsp. fresh basil leaves, cut in very thin strips
1/4 C. shredded Parmesan cheese
HEAT grill to medium heat. Combine eggplant, zucchini, onion slices and tomato halves in extra large bowl. Drizzle with 2 Tbsp. oil and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper, tossing to coat.
GRILL eggplant, zucchini, red pepper and onion over direct heat 5 to 8 minutes, removing from grill when crisp-tender and lightly charred. Grill tomatoes over indirect heat about 5 minutes or until softened. Chop into 3/4-inch pieces.
COMBINE vinegar, garlic, remaining 3 Tbsp. oil, 1/2 tsp. salt and 1/4 tsp. pepper in large bowl; mix well. Add grilled vegetables and basil; toss to coat. Serve at room temperature, sprinkled with Parmesan cheese. Sprinkle with cheese.
(1/4 of recipe)
Calories from Fat160g
Total Fat 18g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 13g
Dietary Fiber 6g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet