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Grilled Vegetables with Olive Sauce

Grilled Vegetables with Olive Sauce

Grilled Vegetables with Olive Sauce

Prep and Cook Time 20 minutes


Makes 4 servings


2 frozen thawed ears sweet corn, cut into rounds
2 large yellow pattypan squash, coarsely chopped
1 medium zucchini, thinly sliced
Vegetable oil
1/4 cup butter, melted
6 green olives with pimientos, finely chopped
1 tablespoon lemon juice
1/4 teaspoon dried parsley flakes
1 container (16 ounces) cottage cheese


  1. Prepare grill for direct cooking. Place corn, squash and zucchini on prepared vegetable grilling grid; brush with oil and season with salt and pepper to taste.
  2. Grill vegetables, on covered grill, over hot coals 10 minutes or until crisp-tender, turning halfway. Remove; keep warm.
  3. Combine butter, olives, lemon juice and parsley; stir well.
  4. Place vegetables on serving platter; drizzle with 2 tablespoons olive sauce. Serve with cottage cheese and remaining olive sauce.

Nutritional Information

Sodium 702 mg
Protein 19 g
Fiber 2 g
Carbohydrate 22 g
Cholesterol 40 mg
Total Fat 15 g
Calories 299

Dietary Exchange

Meat 2
Vegetable 1
Starch 1
Fat 2

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