GRILLED VEGETABLE PARMIGIANA

1 slice                                                           eggplant (cut length wise)

2 slices                  CVF                                yellow squash (cut length wise)

2 slices                  CVF                                zucchini (cut length wise)

2 slices                  CVF                                 portabella mushroom (sliced)

½ oz                      Bellagio                           fire roasted red pepper (diced)

1 oz                       Monarch                          Chateau Classic dressing

2 oz                       Roseli                               shredded mozz/prov

3 oz                       Roseli                               marinara sauce

½ oz                      Roseli                               shredded parmesan cheese

Method: marinate the vegetables in the dressing and then grill. In an oven safe dish layer the vegetables with a little marinara and parmesan cheese between each layer. Top with remaining sauce and mozz/proc cheese. Bake at 350 degrees for 15 minutes.

Yield: 1 serving