Grilled ratatouille salad

Yield: 1 servings

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Marinate 1 eggplant sliced, 2 EACH red and yellow peppers, sliced and 12 mushrooms in ½ cup of Kraft Three Cheese Ranch Dressing for about 30 minutes. Drain and use this for basting while grilling vegetables. Toss together iceberg lettuce and ½ sliced green cabbage. Arrange onto individual plates. When veggies are grilled, arrange them onto lettuce and serve with fresh dressing. Grated paremesan cheese can be sprinkled on top if desired.

Origin: Adapted from Kraft 'What's Cooking' magazine, 12th issue.

Shared by: Sharon Stevens, May/95.

Submitted By SHARON STEVENS On 05-18-95

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