Pan Bagna

• 1 red capsicum, cut into 2.5cm strips Target 1 pkg For $2.99 thru 02/06
• 1 yellow capsicum, cut into 2.5cm strips Target 1 pkg For $2.99 thru 02/06
• 1 zucchini, sliced 1cm thick diagonally
• 1 eggplant, sliced 1cm thick lengthways Safeway 1 ea For $1.28 thru 02/09
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 250 g PHILADELPHIA Light Cream Cheese
• 1/3 cup spinach dip
• 1 sourdough breadstick (approx. 40cm long)

1. TOSS the vegetables with oil and vinegar in a bowl.
2. Chargrill the vegetables in a hot pan until tender and browned.
3. COMBINE the PHILLY and dip.
4. Slice off the top 1/3 of the breadstick.
5. Carefully scoop out the breadcrumbs leaving a 2cm crust.
6. Spread the lid and the inside of the breadstick liberally with the PHILLY mixture.
7. LAYER the vegetables in the breadstick.
8. Replace the bread lid and wrap tightly with plastic wrap.
9. Place a weight on the breadstick and chill overnight.
10. Unwrap and slice for serving.

red, yellow, zucchini, eggplant, olive oil, balsamic vinegar, philadelphia light cream cheese, spinach dip, breadstick

Taken from www.kraftrecipes.com/recipes/pan-bagna-123697.aspx (may not work)