Try grilling eggplant, sweet peppers, onions and zucchini for a tasty and colourful side dish. In addition to giving these veggies a boost of flavour, our EVOO fig balsamic dressing makes this tasty side oh so easy to prepare - so easy that you'll want to serve them at every meal.
What do I need ?
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 (1 lb./450 g), cut lengthwise into 1/4-inch-thick slices
1 eggplant (1 lb./450 g), cut into 1/2-inch-thick slices
1 red pepper, cut into 1-inch thick slices
1 yellow pepper, cut into 1-inch-thick slices
1 large red onion, cut into 1-inch chunks
1/3 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
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How do I make it ?
Place vegetables in large bowl. Add dressing; mix lightly. Let stand 15 min., stirring occasionally.
Heat greased barbecue to medium heat. Remove vegetable mixture from dressing; reserve dressing for later use.
Grill vegetables 8 min. or until crisp-tender, turning occasionally.
Spoon vegetables into large bowl. Add reserved dressing; mix lightly.
Kraft Kitchen Tips!
Garnish with fresh thyme before serving.
How to Select an Eggplant
Eggplants with fewer seeds have the best flavour since they tend to be less bitter tasting. When purchasing, chose small- or medium-size eggplants since large over-mature eggplants are more likely to contain more seeds. Avoid eggplants that are slightly soft.
Calories From Fat
% Daily Value
Total fat 2.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 80 mg
Total carbohydrate 14 g
Dietary fibre 3 g
Sugars 8 g
Protein 2 g
6 servings, 1-1/2 cups (675 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.