This warm salad is exactly what it says it is: peppers, mushrooms and eggplants. But then we added one more ingredient that takes it to a new flavor level.
What You Need
Original recipe yields 8 servings
1 green pepper
1 red pepper
1 yellow pepper
8 oz. portobello mushroom caps
6 eggplant slices (1/4-inch thick)
1 cup KRAFT Balsamic Vinaigrette Dressing, divided
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Let's Make It
Cut peppers lengthwise into quarters.
Place vegetables on rack of broiler pan 2 to 3 inches from heat. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
Slice mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.
Use Your Grill
Prepare as directed, grilling vegetables over medium coals 10 to 15 minutes or until tender.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.