INGREDIENTS
1 large green bell pepper, red bell pepper and yellow bell pepper-seeded and sliced. 1 med. Yellow squash, cut into 1/4-inch slices 1 med. Zucchini, cut into 1/4 inch slices. Fresh ground black pepper 1/4 cup low-fat Italian Dressing 1 Tbsp. Balsamic vinegar 1 Tbsp Fresh basil, finely chopped, or 1 tsp. of dried basil. DIRECTIONS 1. Combine the peppers, squash and zucchini in a bowl. Sprinkle with pepper and mix gently. 2. Whisk the Italian dressing, balsamic vinegar and basil in a bowl. Pour over the vegetables, tossing to coat. 3. In a grill-safe vegetable pan, grill vegetables over medium hot coals for 10-12 minutes or until the desired degree of crispness. Yield: 6-8 servings of 1/2 cup each Cook time: 10 to 12 minutes Tips: This recipe is so versatile you can use any combination of veggies you find available.
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INGREDIENTS
4 ( 8 ounces ) zucchini 1 1/2 cups chopped cooked chicken or turkey ( 8 ounces) 1 cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and or yellow summer squash 1/2 cup chopped tomato 6 tablespoons finely shredded Parmesan cheese 1 teaspoon Mediterranean seasoning or other herb seasoning blend DIRECTIONS Preheat oven to 400 degrees F. In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of boiling, lightly salted water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4 inch thick shells. In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake for 10 to 15 minutes or until heated through. |
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