Grilled Ratatouille Baguette

• 6 small Japanese eggplants, cut lengthwise into 1/4-inch-thick slices
• 3 medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 3 medium yellow peppers, quartered
• 3 each whole wheat baguettes, each cut into 4 pieces and split lengthwise in half
• 1-1/2 cups Philadelphia Light Brick Cream Cheese Spread
• 1-1/2 qt. baby spinach leaves, loosely packed
• 3/4 cup Pure Kraft Refrigerated Fire Roasted Tomato and Basil Dressing
• 3/4 cup red onions, thinly sliced
• 3 cups tomatoes, thinly sliced

1. Grill eggplant, zucchini and peppers on medium heat 5 to 8 min.
2. or until peppers are tender and lightly charred, turning vegetables after 4 min.
3. Transfer peppers to bowl; cover tightly with plastic wrap.
4. Grill eggplant and zucchini 2 to 3 min.
5. or until tender and lightly charred.
6. Cool vegetables to room temperature.
7. Remove skins from peppers; discard.
8. Cut peppers in half.
9. For each serving: Remove enough bread from inside of 1 baguette quarter to measure about 1/2 cup (125 mL); discard.
10. Spread insides of bread shells with 2 Tbsp.
11. (30 mL) cream cheese.
12. Fill bottom half of baguette with 1/2 cup (125 mL) spinach, 3/4 oz.
13. (20 g) peppers, 1-1/2 oz.
14. (45 g) zucchini, 1-3/4 oz.
15. (50 g) eggplant, 1 Tbsp.
16. (15 mL) dressing, 1 Tbsp.
17. (15 mL) onions and 1/4 cup (50 mL) tomatoes.
18. Cover with top of baguette, pressing to secure sandwich.

eggplants, zucchini, yellow peppers, whole wheat baguettes, philadelphia light brick cream cheese, baby spinach leaves, tomato, red onions, tomatoes

Taken from www.kraftrecipes.com/recipes/grilled-ratatouille-baguette-171865.aspx (may not work)