Ingredients
4 large baking potatoes2 medium yellow summer squash, sliced2 small zucchini, sliced1 small eggplant, sliced2 medium leeks (white portion only), sliced lengthwise into quarters2 tablespoons reduced-fat Italian salad dressing1/8 teaspoon salt1 package (6-1/2 ounces) garlic-herb spreadable cheese1/4 cup reduced-fat sour cream1/4 cup fresh basil leaves, thinly sliced
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once.
In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm.
Combine spreadable cheese and sour cream. With a sharp knife, cut an “X” in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.
