Grilled Ratatouille Baguette

• 2 small Japanese eggplants, cut lengthwise into 1/4-inch-thick slices
• 1 zucchini, cut lengthwise into 1/4-inch-thick slices
• 1 yellow pepper, quartered Target 1 pkg For $2.99 thru 02/06
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 1 whole wheat baguette (400 g)
• 1/4 cup Philadelphia 95% Fat Free Herb & Garlic Cream Cheese Product
• 1 tomato, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup thinly sliced red onions
• 2 cups loosely packed baby spinach leaves

1. Heat barbecue to medium-high heat.
2. Spray barbecue grate with cooking spray.
3. Toss eggplant, zucchini and peppers with 2 Tbsp.
4. dressing.
5. Grill 5 to 8 min.
6. or until peppers are tender and lightly charred, turning all vegetables after 4 min.
7. and brushing occasionally with some of the remaining dressing.
8. Transfer peppers to small bowl; cover with plastic wrap.
9. Brush eggplant and zucchini with remaining dressing; grill 3 to 4 min.
10. or until tender and lightly charred.
11. Remove from barbecue.
12. Cool peppers.
13. Meanwhile, trim ends from baguette; cut baguette lengthwise in half.
14. Remove enough bread from baguette halves to leave 3/4-inch-thick shells.
15. Reserve trimmed ends and removed bread for another use.
16. Remove peels from pepper pieces; discard.
17. Spread insides of bread shells with cream cheese product.
18. Fill bottom half of baguette with eggplant, zucchini, peppers, tomatoes, onions and spinach; cover with top of baguette, pressing firmly into sandwich to secure.

eggplants, zucchini, yellow pepper, olive oil, whole wheat baguette, philadelphia, tomato, red onions, baby spinach leaves

Taken from www.kraftrecipes.com/recipes/grilled-ratatouille-baguette-136589.aspx (may not work)