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Grilled Squash and More
- Makes: 4 to 6 servings
Italian dressing leaves an herbed-vinegar coating on the onion, mushrooms, and squash in this side-dish recipe.
medium zucchini and/or yellow summer squash, cut lengthwise into quarters
medium red onion, cut crosswise into 1/2-inch-thick slices
fresh mushrooms, stems removed
bottled Italian salad dressing
Place vegetables on the unheated rack of a broiler pan. Brush with some of the salad dressing. Broil 3 inches from heat for 12 minutes or until crisp-tender and lightly browned, turning and brushing once with remaining dressing. Makes 4 to 6 servings.
Brush zucchini and/or squash, onion slices, and mushrooms with some of the salad dressing. Grill the vegetables on the rack of an uncovered grill directly over medium to medium-hot coals for 12 minutes or until crisp-tender, turning and brushing once with dressing. For an indoor electric grill: Heat about 8 minutes or until crisp-tender and lightly browned, turning and brushing once with remaining salad dressing. (You may have to grill half the vegetables at a time.)
- For a zestier dressing, stir 1/2 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice,1 tablespoon Dijon-style mustard, and 1/4 teaspoon crushed red pepper into Italian salad dressing before brushing on veggies.
(Grilled Squash and More)
Servings Per Recipe 4, fiber (g) 2, carb. (g) 10, Fat, total (g) 15, cal. (kcal) 179, pro. (g) 4, sodium (mg) 159