Grilled Vegetables with Potato Cakes Recipe Print Page

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Photo by: Photo: Oxmoor House

Grilled Vegetables with Potato Cakes

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.

Oxmoor House JANUARY 2003

Yield: 4 servings (serving size: 1 portobello cap, 1 potato cake, 3/4 cup squash, 1/2 cup pasta sauce, and 2 tablespoons cheese)
Cook time:3 Minutes
Prep time:14 Minutes

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

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.

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

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Grilled Vegetables with Potato Cakes recipe