Bruschetta Fish Dinner

• 1 tomato, seeded, finely chopped
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided
• 1/2 tsp. minced garlic
• 1/2 lb. (225 g) tilapia fillets
• 1/2 tsp. black pepper
• 1/2 cup each red and yellow pepper strips (1/2 inch wide)
• 1/2 cup zucchini slices (1/2 inch thick)
• 2 Tbsp. Cracker Barrel Finely Shredded 100% Parmesan Cheese
• 1-1/3 cups hot cooked quinoa

1. Heat barbecue to medium-high heat.
2. Combine tomatoes, 2 Tbsp.
3. dressing and garlic.
4. Place fish in centre of large sheet of double-layer heavy-duty foil sprayed with cooking spray.
5. Sprinkle with black pepper; top with tomato mixture.
6. Fold foil to make packet.
7. Grill 8 to 10 min.
8. or until fish flakes easily with fork.
9. Meanwhile, toss vegetables with remaining dressing; grill 5 min.
10. on each side.
11. Cut slits in foil to release steam before opening packet.
12. Sprinkle fish with cheese.
13. Serve with vegetables and quinoa.

tomato, olive oil, garlic, tilapia fillets, black pepper, pepper, zucchini, parmesan cheese, quinoa

Taken from www.kraftrecipes.com/recipes/bruschetta-fish-dinner-118014.aspx (may not work)