Grilled Squash and More
Recipe from
Midwest Living
Italian dressing leaves an herbed-vinegar coating on the onion, mushrooms, and squash in this side-dish recipe.
Servings:
4 to 6 servings
Prep Time:
15 mins
Total Time:
27 mins
Ingredients
-
3 mediumzucchini and/or yellow summer squash, cut lengthwise into quarterssee savings
-
1 mediumred onion, cut crosswise into 1/2-inch-thick slicessee savings
-
8 ouncesfresh mushrooms, stems removedsee savings
-
1/2 cupbottled Italian salad dressingsee savings
Directions
1.
To broil: 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.
2.
To grill: 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.) Makes 4 to 6 servings.
Note
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.
Nutrition information
Per serving: Calories 179, Total Fat 15 g, Cholesterol 0 mg, Sodium 159 mg, Carbohydrate 10 g, Fiber 2 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet.
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