Try our foil-pack vegetable recipe done on the barbecue. Our simplified grilled version of ratatouille is flavoured with Italian dressing and Parmesan cheese.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 eggplant (1 lb./450 g), cut into 1-inch pieces
2 tomatoes, chopped
1 each yellow squash and zucchini, cut lengthwise in half, then sliced crosswise
1 each green and red pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1/2 cup Kraft Zesty Italian Dressing, divided
1/2 cup Kraft 100% Parmesan Shredded Cheese
1/2 cup tightly packed fresh basil, coarsely chopped
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How do I make it ?
Heat barbecue to low heat.
Combine vegetables, garlic and 1/4 cup dressing; spoon onto large sheet of heavy-duty foil. Fold to make packet. Grill 45 min. or until vegetables are softened.
Cut slits in foil to release steam before opening packet; drain vegetables in strainer.
Place vegetables in large bowl. Add cheese, basil and remaining dressing; mix lightly. Serve warm or at room temperature.
Kraft Kitchen Tips!
Prepare using Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing.
This grilled vegetable side is equally delicious whether served warm or at room temperature.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 330 mg
Carbohydrate 11 g
Fibre 3 g
Sugars 5 g
Protein 4 g
8 servings, 3/4 cup (175 mL) 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.