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Heres Looking at You Kid Chicken Salad
Meat Appetizers can come in virtually any shape and size, but the reaction from friends and family is always delightful.
Grilled Vegetables with Olive Sauce
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
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
Preparation:
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Vegetables
