Place bread slices in single layer on baking sheet. Broil, 4 inches from heat, 2 min. on each side or until golden brown on both sides. Rub toast slices with cut sides of garlic.
Heat oven to 425ºF. Place tomatoes in single layer on foil-covered rimmed baking sheet sprayed with cooking spray.
Spread eggplant and zucchini onto separate foil-covered rimmed baking sheet sprayed with cooking spray. Whisk dressing and Miracle Whip until blended; brush onto eggplant and zucchini slices.
Bake eggplant and zucchini 15 min. or until tender, adding tomatoes to oven for the last 10 min.
Top toast slices with vegetables; sprinkle with basil.
*Made with a blend of oils including olive, canola, and soybean oil.
Kraft Kitchen Tips!
How to Wash Fresh Herbs
Always wash fresh herbs just before using. Rinse small bunches under cold running water and blot dry. When you need to clean a large amount of herbs, fill a large bowl or clean sink with cold water and swish the herbs around to remove any dirt. Remove the herbs from the water and dry in a salad spinner or gently blot dry.
Eggplants are very perishable and taste bitter as they age, so proper storage is important. Store them in a cool, dry place and use within 1 to 2 days. For longer storage, place in a plastic bag in the vegetable drawer of the refrigerator for up to 5 days.
Calories From Fat
% Daily Value
Fat 1.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 180 mg
Carbohydrate 13 g
Fibre 2 g
Sugars 3 g
Protein 2 g
20 servings, 1 piece (39 g) 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.