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Grilled Squash and More

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Description Edit

Contributed by Healthy Recipes for diabetic Friends Y-Group

  • Source: Midwest Living
  • Prep: 15 minutes | Grill: 12 minutes
  • Makes 4 to 6 servings

Ingredients Edit

Directions Edit

To broil Edit

  1. Place vegetables on the unheated rack of a broiler pan.
  2. Brush with some of the salad dressing.
  3. Broil 3 inches from heat for 12 minutes or until crisp-tender and lightly browned, turning and brushing once with remaining dressing.

To grill Edit

  1. Brush zucchini and/or squash, onion slices, and mushrooms with some of the salad dressing.
  2. 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.
  3. 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).

Note Edit

For a zestier dressing, stir ½ teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, 1 tablespoon Dijon-style mustard, and ¼ teaspoon crushed red pepper into Italian salad dressing before brushing on veggies.

Nutritional information Edit

Per serving:

  • 179 Calories | 15g Total Fat | 0mg Cholesterol | 159mg Sodium | 10g Carbs | 2g Fiber | 4g Protein

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