Grilled Squash Medley Recipe

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Grilled Squash Medley Recipe
Grilled Squash Medley Recipe photo by Taste of Home
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Grilled Squash Medley Recipe

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Take vegetables from the garden to the grill to the table in minutes with this simple side dish. Kathleen Ruggio of Oswego, New York notes that this colorful combination of yellow summer squash, carrot, onion and zucchini makes a great addition to any menu—regardless of the main entree.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 small zucchini, julienned
  • 1 small yellow summer squash, julienned
  • 1 medium carrot, julienned
  • 1 small onion, chopped
  • 2 tablespoons butter
  • Salt, pepper and garlic powder to taste
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons shredded part-skim mozzarella cheese

Directions

Place vegetables on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Dot with butter; season with salt, pepper and garlic powder. Fold foil around vegetables and seal tightly.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until vegetables are tender, turning once. Open foil carefully to allow steam to escape. Sprinkle with cheeses. Yield: 4 servings.
Originally published as Grilled Squash Medley in Quick Cooking May/June 2001, p10

Nutritional Facts

2/3 cup: 106 calories, 7g fat (5g saturated fat), 20mg cholesterol, 145mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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  • 1 small zucchini, julienned
  • 1 small yellow summer squash, julienned
  • 1 medium carrot, julienned
  • 1 small onion, chopped
  • 2 tablespoons butter
  • Salt, pepper and garlic powder to taste
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons shredded part-skim mozzarella cheese
  1. Place vegetables on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Dot with butter; season with salt, pepper and garlic powder. Fold foil around vegetables and seal tightly.
  2. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until vegetables are tender, turning once. Open foil carefully to allow steam to escape. Sprinkle with cheeses. Yield: 4 servings.
Originally published as Grilled Squash Medley in Quick Cooking May/June 2001, p10

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sweepsnut3000 User ID: 1931014 36071
Reviewed Jul. 15, 2009

"This recipe was excellent! I prepared it a little differently; I didn't have zucchini, and I shredded the carrots and squash (it almost made a warm slaw). I also used kosher salt, a little bit of coriander and double the butter. Everyone really liked these easy grilled veggies!"

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