PEPPER, MUSHROOM AND EGGPLANT SALAD

Pepper, Mushroom And Eggplant Salad image

This warm salad is exactly what it says it is: peppers, mushrooms and eggplants. But then we added one more ingredient that takes it to a new flavor level.

Provided by My Food and Family

Categories Home

Time 18m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

1 green pepper
1 red pepper
1 yellow pepper
8 oz. portobello mushroom caps
6 eggplant slices (1/4-inch thick)
1 cup KRAFT Balsamic Vinaigrette Dressing, divided

Steps:

Cut peppers lengthwise into quarters.
Place vegetables on rack of broiler pan 2 to 3 inches from heat. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
Slice mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.

Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g