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Grilled Greek-Style Zucchini

4 small zucchini, thinly sliced
1 medium tomato, seeded and chopped
1/4 cup pitted ripe olives, halved
2 tablespoons chopped green onion
4 teaspoons olive or canola oil
2 teaspoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

In a bowl, combine the zucchini, tomato, olives and onion. Combine
oil, lemon juice, oregano, garlic salt and pepper; pour over

Printed from tasteofhome.com Sep 5, 2008

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Grilled Greek-Style Zucchini cont.

vegetables and toss to coat. Place on a double thickness of
heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables
and seal tightly. Grill, covered, over medium heat for 10-15 minutes
or until vegetables are tender. Sprinkle with Parmesan cheese.

Yield: 6 servings.