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Grilled Vegetables with Potato Cakes

Photo: Oxmoor House
Prep time 14 mins
Cook time 3 mins
Yield 4 servings (serving size: 1 portobello cap, 1 potato cake, 3/4 cup squash, 1/2 cup pasta sauce, and 2 tablespoons cheese)
Use any combination of yellow squash and zucchini to get 3 cups of chopped squash. Grill the squash and mushroom caps while the potato cakes reheat.


  • 2 small zucchini
  • 1 small yellow squash
  • 4 small portobello mushroom caps
  • 1/2 teaspoon pepper
  • Cooking spray
  • 2 cups fire-roasted tomato and garlic pasta sauce (such as Classico)
  • 1/2 cup preshredded fresh Parmesan cheese

Nutrition Information

  • calories 225
  • caloriesfromfat 19 %
  • fat 4.7 g
  • satfat 1.8 g
  • monofat 0.9 g
  • polyfat 0.1 g
  • protein 10.7 g
  • carbohydrate 36.1 g
  • fiber 6.8 g
  • cholesterol 7 mg
  • iron 2.1 mg
  • sodium 751 mg
  • calcium 226 mg

How to Make It

  1. Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page

  2. Prepare grill.

  3. Cut squash lengthwise into 4 slices each. Sprinkle squash and mushrooms with pepper, and coat with cooking spray. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from heat. Chop squash; set aside.

  4. Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.

  5. Place mushroom caps on plates; top each with a potato cake. Spoon squash over potato cakes. Top each with pasta sauce, and sprinkle with cheese.

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