HEAT grill to medium heat. Combine eggplant, zucchini, onion slices and tomato halves in extra large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, tossing to coat.
GRILL eggplant, zucchini, red pepper and onion over direct heat 5 to 8 minutes, removing from grill when crisp-tender and lightly charred. Grill tomatoes over indirect heat about 5 minutes or until softened. Chop into 3/4-inch pieces.
COMBINE vinegar, garlic, remaining 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl; mix well. Add grilled vegetables and basil; toss to coat. Serve at room temperature, sprinkled with Parmesan cheese. Sprinkle with cheese.
Serving Size (1/4 of recipe), Calories 210 (Calories from Fat 160), Total Fat 18g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 600mg, Total Carbohydrate 13g (Dietary Fiber 6g, Sugars 6g), Protein 3g; Percent Daily Value*: Vitamin A 30%, Vitamin C 90%, Calcium 4%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.