Grilled Vegetables with Potato Cakes

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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.

Recipe by Oxmoor House January 2003

Gallery

Credit: Oxmoor House

Recipe Summary test

prep:
14 mins
cook:
3 mins
total:
17 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)
Nutrition Info
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Ingredients

Directions

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

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  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

Per Serving:
225 calories; calories from fat 19%; fat 4.7g; saturated fat 1.8g; mono fat 0.9g; poly fat 0.1g; protein 10.7g; carbohydrates 36.1g; fiber 6.8g; cholesterol 7mg; iron 2.1mg; sodium 751mg; calcium 226mg.
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