 |
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 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.
|
Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |