Bruschetta Fish Dinner

Name: Bruschetta Fish Dinner
Ingredients: 1 tomato, seeded, finely chopped; 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided; 1/2 tsp. minced garlic; 1/2 lb. (225 g) tilapia fillets; 1/2 tsp. black pepper; 1/2 cup each red and yellow pepper strips (1/2 inch wide); 1/2 cup zucchini slices (1/2 inch thick); 2 Tbsp. Cracker Barrel Finely Shredded 100% Parmesan Cheese; 1-1/3 cups hot cooked quinoa

9 ingredients

13 steps

Ingredients

1 tomato, seeded, finely chopped
1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing, divided
1/2 tsp. minced garlic
1/2 lb. (225 g) tilapia fillets
1/2 tsp. black pepper
1/2 cup each red and yellow pepper strips (1/2 inch wide)
1/2 cup zucchini slices (1/2 inch thick)
2 Tbsp. Cracker Barrel Finely Shredded 100% Parmesan Cheese
1-1/3 cups hot cooked quinoa

Directions

1

Heat barbecue to medium-high heat.
2

Combine tomatoes, 2 Tbsp.
3

dressing and garlic.
4

Place fish in centre of large sheet of double-layer heavy-duty foil sprayed with cooking spray.
5

Sprinkle with black pepper; top with tomato mixture.
6

Fold foil to make packet.
7

Grill 8 to 10 min.
8

or until fish flakes easily with fork.
9

Meanwhile, toss vegetables with remaining dressing; grill 5 min.
10

on each side.
11

Cut slits in foil to release steam before opening packet.
12

Sprinkle fish with cheese.
13

Serve with vegetables and quinoa.