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Greek-Style Squash
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2 small yellow summer squash, thinly sliced
2 small zucchini, thinly sliced
1 medium tomato, seeded and chopped
1/4 cup pitted ripe olives
2 tablespoons chopped green onion
2 teaspoons olive oil
1 teaspoon lemon juice
3/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Place the yellow squash, zucchini, tomato, olives and onion on a double thickness
of heavy-duty foil (about 17 in. x 18 in.). Combine the oil, lemon juice, garlic
salt, oregano and pepper; pour over vegetables. Fold foil around mixture and seal
tightly. Grill, covered, over medium heat for 30-35 minutes or until vegetables
are tender. Carefully open foil; transfer vegetables to a serving bowl. Sprinkle
with Parmesan cheese.
Yield: 4 servings.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |