Grilled ratatouille salad
1 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| No Ingredients Found |
Directions
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