Sds: Greek-Style Squash
Source of Recipe
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Sds: Greek-Style Squash
Light & Tasty June/July 2006
8 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 15 min. Grill: 30 min.
Yield: 4 servings.
What a great way to use up all that summer squash! You can almost taste the sunshine in this quick, colorful vegetable dish and the foil packets make for carefree cleanup. �Betty Washburn, Reno, Nevada *Test Kitchen Approved
Ingredients:
� 2 small yellow summer squash, thinly sliced
� 2 small zucchini, thinly sliced
� 1 medium tomato, seeded and chopped
� 1/4 cup pitted ripe olives
� 2 tablespoons chopped green onion
� 2 teaspoons olive oil
� 1 teaspoon lemon juice
� 3/4 teaspoon garlic salt
� 1/4 teaspoon dried oregano
� 1/8 teaspoon pepper
� 2 tablespoons grated Parmesan cheese
Directions:
1. Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly.
2. Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
3. Transfer vegetables to a serving bowl. Sprinkle with cheese.
3/4 cup equals 80 calories, 5 g fat (1 g saturated fat), 2 mg cholesterol, 479 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein. ++++ Diabetic Exchanges: 2 vegetable, 1/2 fat.
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