- 2 medium eggplants (about 2 pounds)
- 2 medium-size sweet red peppers
- 2 small zucchini
- Vegetable cooking spray
- 1/3 cup fat-free Italian dressing
- 1/4 cup drained, sliced pepperoncini peppers
- 4 (1-ounce) slices part-skim mozzarella cheese
- calories 170
- caloriesfromfat 29 %
- fat 5.4 g
- satfat 3 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 10.8 g
- carbohydrate 23 g
- fiber 5 g
- cholesterol 16 mg
- iron 0.0 mg
- sodium 438 mg
- calcium 0.0 mg
How to Make It
Cut 2 (1/2-inch-thick) slices lengthwise from opposite sides of each eggplant; reserve for another use. Cut each eggplant lengthwise into 4 (3/4-inch-thick) slices; set aside.
Cut red peppers in half lengthwise; remove and discard seeds and membranes. Flatten pepper halves with palm of hand; set aside. Cut zucchini lengthwise into 1/4-inch-thick slices.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Brush eggplant, red pepper, and zucchini with about one-third of dressing. Place red pepper and zucchini on rack; grill, covered, 6 minutes. Turn vegetables, and baste with half of remaining dressing. Add eggplant to grill rack; grill, covered, 10 minutes, turning once, and basting often with remaining dressing.
Arrange pepper halves and zucchini slices evenly over 4 eggplant slices; sprinkle with pepperoncini pepper. Place 1 slice of cheese over each serving. Top with remaining eggplant slices. Grill 2 additional minutes or until cheese melts. Serve immediately.