Grilled ratatouille salad
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Main Ingredients:
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Cooking Preparation of the Recipe:
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Marinate 1 eggplant sliced, 2 EACH red and yellow peppers, sliced and
12 mushrooms in 1/2 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 1/2 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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