Grilled Squash and More

Italian dressing leaves an herbed-vinegar coating on the onion, mushrooms, and squash in this side-dish recipe.

Recipe from Midwest Living
Ingredients
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  • 3 medium zucchini and/or yellow summer squash, cut lengthwise into quarters
  • 1 medium red onion, cut crosswise into 1/2-inch-thick slices
  • 8 ounces fresh mushrooms, stems removed
  • 1/2 cup bottled Italian salad dressing
Directions
To broil:
1. 
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.
To grill:
1. 
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.)

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: cal. (kcal) 179, Fat, total (g) 15, carb. (g) 10, fiber (g) 2, pro. (g) 4, sodium (mg) 159, Percent Daily Values are based on a 2,000 calorie diet
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