Instructions

1. Heat grill on medium heat.
2. Cut eggplant and zucchini into 1/4-inch-thick lengthwise slices; place in medium bowl. Add 1 Tbsp. oil, and 1/8 tsp. EACH salt and black pepper; mix lightly. Grill 3 to 4 min. on each side or until crisp-tender. Cool.
3. Process remaining oil, salt and black pepper with all remaining ingredients except red peppers and WHEAT THINS in food processor until smooth; spoon into serving bowl.
4. Chop grilled vegetables; place in medium bowl. Add red peppers; mix lightly. Spoon over dip.
5. Serve with WHEAT THINS.
6. Make Ahead: Grill vegetables and prepare dip as directed. Refrigerate (separately) up to 24 hours. When ready to serve, chop grilled vegetables; place in medium bowl. Add red peppers; mix lightly. Spoon dip into serving bowl; top with vegetable mixture.

Variation

Heat grill pan on medium-high heat. Use to grill the vegetables instead of cooking them on the outdoor grill.

Cooking time (duration)

Prep: 25 min. Total: 40 min.

Number of servings (yield)

Makes 20 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

Category

Appetizer

Related

All Nabisco Recipes