Grilled Vegetables with Potato Cakes

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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 19%
  • Fat: 4.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.1g
  • Protein: 10.7g
  • Carbohydrate: 36.1g
  • Fiber: 6.8g
  • Cholesterol: 7mg
  • Iron: 2.1mg
  • Sodium: 751mg
  • Calcium: 226mg

Ingredients

  • 4 POTATO CAKES
  • 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

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