Zucchini & Eggplant Bruschetta Boats

28 8 servings, 1/8 recipe (91 g) each
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8 servings, 1/8 recipe (91 g) each

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  • Heat greased barbecue to medium heat.
  • Combine tomatoes and 2 Tbsp. dressing.
  • Cut zucchini and eggplant lengthwise in half; brush with 2 Tbsp. of the remaining dressing. Grill, cut-sides up, 6 min. Grill an additional 6 min., turning and brushing occasionally with remaining dressing until vegetables are tender. Top cut sides with cheese; grill 1 min. or until melted. Transfer to platter.
  • Add basil to tomato mixture; mix lightly. Spoon over vegetables; cut in half.

Food Facts

Asian eggplants are often labelled as either Chinese or Japanese eggplants. Look for these long thin eggplants in larger supermarkets.


Prepare using red cherry tomatoes only.

Special Extra

Grilling these vegetables on the barbecue adds delicious smoky flavour.


  • 8 servings, 1/8 recipe (91 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (91 g) each
Calories 100
% Daily Value
Total fat 7g
Saturated fat 3g
Cholesterol 10mg
Sodium 280mg
Carbohydrate 6g
Dietary fibre 1g
Sugars 4g
Protein 6g
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • Grace1110 |