Ratatouille Salad

  1. Brush vegetables lightly with some of the dressing; reserve remaining dressing for later use.
  2. Grill vegetables on medium-high heat 3 to 4 min.
  3. on each side or until crisp-tender and lightly browned on both sides.
  4. Remove from grill.
  5. Cut eggplant, peppers and onions into bite-size pieces; place in large bowl.
  6. Add zucchini, squash and reserved dressing; mix lightly.
  7. Serve warm or chilled.

eggplants, zucchini, yellow squash, green peppers, red onions, oregano dressing

Taken from www.kraftrecipes.com/recipes/ratatouille-salad-97000.aspx (may not work)

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