Zucchini & Eggplant Bruschetta Boats

• 1 cup chopped mixed red, orange and yellow cherry tomatoes
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 2 small each zucchini and Chinese eggplant, ends trimmed Safeway 1 ea For $1.28 thru 02/09
• 1-1/2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese
• 2 Tbsp. chopped fresh basil

1. Heat greased barbecue to medium heat.
2. Combine tomatoes and 2 Tbsp.
3. dressing.
4. Cut zucchini and eggplant lengthwise in half; brush with 2 Tbsp.
5. of the remaining dressing.
6. Grill, cut-sides up, 6 min.
7. Grill an additional 6 min., turning and brushing occasionally with remaining dressing until vegetables are tender.
8. Top cut sides with cheese; grill 1 min.
9. or until melted.
10. Transfer to platter.
11. Add basil to tomato mixture; mix lightly.
12. Spoon over vegetables; cut in half.

mixed red, italian dressing, zucchini, barrel, fresh basil

Taken from www.kraftrecipes.com/recipes/zucchini-eggplant-bruschetta-boats-126150.aspx (may not work)