Zucchini & Eggplant Bruschetta Boats

Ingredients

• 2 Tbsp basil fresh chopped
• 1.5 cups italian* five cheese blend shredded kraft finely
• 1 cup cranberry-orange relish mixed red yellow chopped
• 0.5 cup tuscan house dressing italian divided kraft
• 2 small zucchini and eggplants chinese ends trimmed

Equipment

• grill

Directions

1. Heat greased grill to medium heat.
2. Toss tomatoes with 2 Tbsp. dressing.
3. Cut zucchini and eggplants lengthwise in half; brush evenly with 2 Tbsp. of the remaining dressing. Grill, cut sides up, 12 min. or until tender, turning and brushing with remaining dressing after 6 min. Turn cut-sides up. Top with cheese; grill 1 min. or until melted.
4. Transfer to platter.
5. Add basil to tomato mixture; mix lightly. Spoon over grilled vegetables; cut in half.