Zucchini and eggplant as boats are an excellent idea and tasty vessels for this bruschetta dish. The three types of cherry tomatoes brighten up this unique appetizer recipe that uses vegetables instead of bread as the base for the bruschetta. And as a bonus, the shredded cheese is a good source of calcium.
Ingredients
2 small each zucchini and eggplants, ends trimmed
1 cup chopped mixed red, orange and yellow cherry tomatoes
Toss the tomatoes with 2 tablespoons Italian dressing.
Cut the eggplants and zucchini lengthwise in half; brush evenly with 2 tablespoons of the remaining dressing. Grill, cut sides up, for about 12 minutes, or until tender, turning and brushing with the remaining dressing after half the time (6 minutes). Turn cut-sides up. Top with the shredded cheese; grill for 1 more minute, or until melted. Transfer to a platter.
Add the tomato and basil mixture; mix lightly. Spoon over the grilled vegetables; cut in half.
Nutrition Information
Calories: 150 Fat: 11 g Saturated fat: 3.5 g Carbohydrates: 6 g Sugar: 3 g Sodium: 310 mg Fiber: 2 g Protein: 6 g Cholesterol: 15 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-eggplant-zucchini-bruschetta-boats-recipe/