Grilled Vegetables with Potato Cakes

Grilled Vegetables with Potato Cakes Recipe
Photo: Oxmoor House
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.

Yield:

4 servings (serving size: 1 portobello cap, 1 potato cake, 3/4 cup squash, 1/2 cup pasta sauce, and 2 tablespoons cheese)

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 3 Minutes

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.

Prepare grill.

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.

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

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.

Note:

Cooking Light Superfast Suppers

January 2003
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