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June 15, 2006
Vegetable Bar-b-que
Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing
2 tablespoons grated orange rind
3/4 cup fresh orange juice (about 3 oranges)
1/2 cup fresh lime juice (about 3 limes)
3 tablespoons honey
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 red onions
4 zucchini, each halved lengthwise (about 1 1/4 pounds)
4 yellow squash, each halved lengthwise (about 1 pound)
Cooking spray
3 tablespoons thinly sliced fresh basil
Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill.
Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally with 3/4 cup of the marinade. Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with the remaining marinade.
Yield: 4 servings (serving size: 2 zucchini halves, 2 squash halves, 2 onion wedges, and 3 tablespoon citrus dressing)
CALORIES 168(16% from fat); FAT 3g (sat 0.4g,mono 1.8g,poly 0.5g); PROTEIN 4g; CHOLESTEROL 0.0mg; CALCIUM 70mg; SODIUM 302mg; FIBER 4g; IRON 1.3mg; CARBOHYDRATE 36.1g
Grilled Vegetable Salad
1 teaspoon chopped fresh rosemary
1/8 teaspoon freshly ground pepper
2 1/2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 small zucchini, cut in half lengthwise (about 1/4 pound)
1 small yellow squash, cut in half lengthwise (about 1/4 pound)
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise (about 1 pound)
2 (1/2-inch) slices purple onion
1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.
Yield: 4 servings (serving size: 1/2 cup)
CALORIES 128(27% from fat); FAT 3.9g (sat 0.5g,mono 2.2g,poly 0.7g); PROTEIN 3.9g; CHOLESTEROL 0.0mg; CALCIUM 66mg; SODIUM 18mg; FIBER 5.2g; IRON 1.9mg; CARBOHYDRATE 23.5g
Posted by Lisa at June 15, 2006 06:50 PM
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