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|
|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|
- 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.
|Total Fat||15 g|
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