Print
ShareThis
Garlic Bean Dip
Dips & Spreads are the perfect way to make your appetizers really shine, so try these quick and easy recipes.
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
