Ingredients1/4 cup chopped basil
3 tbs. Olive Oil
3 tbs. Balsamic Vinegar
3-4 cloves Garlic chopped
Vegetable Spray
4-5 Plum Tomatoes
1 large Portobello Mushroom, peeled
1 large Red onion, peeled and quartered
1 medium Yellow Pepper, seeded 1/4'rd
1 can Chick Peas, drained
1 medium Eggplant, cut into thin slices
1 medium Zucchini, cut into thin slices
3 oz part Skim Milk Mozzarella, cubed
1/4 cup Parmesan Cheese
Directions
In large mixing bowl, combine first 4 ingredients and set aside...add drained chick peas.Pre-heat grill and lightly spray the grill.Place vegetables on grill and cook 7-10 minutes, turning after 5 minutes.When Tomatoes are ready to burst, pull them off and place in vinegar mixture.
Remove remaining vegetables as they become tender and have grill marks. Place them in the dressing bowl.Add cheeses to dressing and vegetables and toss thoroughly. Let stand for a few minutes to allow the flavors to mix.Serve with Italian bread.
