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Grilled Vegetable Casserole
Grilled Vegetable Casserole

Grilled Vegetable Casserole

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Cook Minutes 55 Min
Prep : 40 Min Cook: 15 Min
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6 Servings
Servings
Original recipe yields 6 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.
2 zucchini, cut diagonally into 1/2-inch-thick slices
1 each red and yellow pepper, quartered
1 large red onion, cut into 1/4-inch-thick slices
1/2 cup Kraft Zesty Italian Dressing, divided
2 tsp. lemon zest
3 Tbsp. Kraft 100% Parmesan Grated Cheese
1/2 cup Heinz Chili Sauce
4 Cracker Barrel Mozzarella Cheese Slices
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How do I make it ?
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Step 1
Heat greased barbecue to medium-high heat.
Step 2
Combine vegetables in large bowl. Whisk 1/4 cup dressing and lemon zest until blended. Add to vegetables; mix lightly.
Step 3
Grill 5 to 8 min. or until vegetables are tender and lightly charred, turning after 4 min. Transfer to 9-inch square disposable foil pan sprayed with cooking spray.
Step 4
Add Parmesan, chili sauce and remaining dressing; mix lightly. Top with mozzarella. Place pan on barbecue grate; grill 5 min. or until mozzarella is melted.
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Substitute
Substitute 1 sliced peeled eggplant for the zucchini.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
160
Calories From Fat
0
% Daily Value
Total fat 9 g
14 %
Saturated fat 3.5 g
18 %
Cholesterol 15 mg
Sodium 580 mg
24 %
Total carbohydrate 14 g
5 %
Dietary fibre 2 g
8 %
Sugars 10 g
Protein 6 g
Vitamin A
15 %
Vitamin C
130 %
Calcium
15 %
Iron
4 %
Servings
6 servings, 1/6 recipe 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.
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