Caribbean Vegetable Salad with Zesty Italian Dressing

• 1 large chunk fresh pumpkin (1 lb.), seeds removed
• 1 green papaya, quartered, seeds removed
• 1-1/2 cups KRAFT Zesty Italian Dressing
• 1/2 cup dry white wine
• 3 cloves garlic, minced
• 2 tsp. chicken bouillon
• 1 tsp. ground black pepper
• 2 Tbsp. oil, divided
• 1 eggplant (1 lb.), cut into 1-inch chunks
• 1-1/2 tsp. chopped fresh oregano leaves
• 2 tsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 each red, yellow and green pepper, chopped Target 1 pkg For $2.99 thru 02/06
• 1 head iceberg lettuce (1-1/4 lb.), torn
• 1 red onion, thinly sliced
• 2 avocados, coarsely chopped
• 1/4 cup crumbled goat cheese
• 2 Tbsp. chopped fresh thyme

1. Cook pumpkin and papaya in boiling water in large saucepan 20 to 30 min.
2. or until tender; drain.
3. Cool slightly.
4. Peel pumpkin and papaya; cut pulp into 1-inch chunks.
5. Whisk next 5 ingredients until bouillon is dissolved.
6. Heat 1 Tbsp.
7. oil in large nonstick skillet on medium-high heat.
8. Add eggplant; cook and stir 4 to 5 min.
9. or until tender.
10. Stir in oregano and lemon juice; transfer to large bowl.
11. Add remaining oil to same skillet; heat.
12. Add peppers; cook and stir 4 min.
13. or until crisp-tender.
14. Add to eggplant mixture along with the pumpkin, papaya, dressing mixture and remaining ingredients; toss lightly.
15. Refrigerate 1 hour.

pumpkin, green papaya, italian dressing, white wine, garlic, chicken bouillon, ground black pepper, oil, eggplant, oregano, lemon juice, red, red onion, avocados, goat cheese, thyme

Taken from www.kraftrecipes.com/recipes/caribbean-vegetable-salad-zesty-italian-dressing-165431.aspx (may not work)