Zucchini & Eggplant Bruschetta Boats

1. 1

   Heat greased barbecue to medium heat.

2. 2

   Combine tomatoes and 2 Tbsp.

3. 3

   dressing.

4. 4

   Cut zucchini and eggplant lengthwise in half; brush with 2 Tbsp.

5. 5

   of the remaining dressing.

6. 6

   Grill, cut-sides up, 6 min.

7. 7

   Grill an additional 6 min., turning and brushing occasionally with remaining dressing until vegetables are tender.

8. 8

   Top cut sides with cheese; grill 1 min.

9. 9

   or until melted.

10. 10

    Transfer to platter.

11. 11

    Add basil to tomato mixture; mix lightly.

12. 12

    Spoon over vegetables; cut in half.

* Per serving · 4 servings · Values may vary.

No additional tips available.