2 Tbsp. fresh basil leaves, cut in very thin strips
1/4 C. shredded Parmesan cheese
DIRECTIONS
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.
Nutrition
Serving size
(1/4 of recipe)
Calories 210
Calories from Fat160g
Total Fat 18g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 600mg
Potassium 0mg
Total Carbohydrates 13g
Dietary Fiber 6g
Sugars 6g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet