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Grilled Vegetables with Olive Sauce
Browse the recipe Grilled Vegetables with Olive Sauce
Grilled Vegetables with Olive Sauce
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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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:
- 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.
- Grill vegetables, on covered grill, over hot coals 10 minutes or until crisp-tender, turning halfway. Remove; keep warm.
- Combine butter, olives, lemon juice and parsley; stir well.
- Place vegetables on serving platter; drizzle with 2 tablespoons olive sauce. Serve with cottage cheese and remaining olive sauce.
This recipe appears in:
Vegetables
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 |