GRILLED VEGETABLES

Ingredients

Prep Time: 10 to 20 minutes
Grilling Time: 20 to 40 minutes

2 large potatoes (id drop the potatoes, lowers the carbs)
1 medium zucchini
1 medium yellow squash
1 small red onion
1 small white onion
2 Tbsp. crushed garlic
1 tsp. pepper
1/2 tsp. white pepper
1 Tbsp. fresh basil leaves
3 Tbsp. oil
Cooking Instructions

Slice potatoes paper thin.

Slice zucchini and squash 1/4" thick.

Slice onion.

Combine all ingredients in a large mixing bowl.

Cut a piece of heavy duty foil large enough to hold all ingredients. Spoon vegetables into center of foil. Close tightly.

Place on preheated grill. Grill over medium heat for 20 to 40 minutes, turning every 5 minutes. Open and jag potatoes after 20 minutes to see if the vegetables are done to you liking. Close up and continue grilling if you want them more tender, checking again after 10 minutes. Continue until they are as tender as you want them.

Servings Per Recipe: 1

Exchange List Values:
Starch 1.0
Vegetable 1.0
Fat 1.0
Calories 155 (Calories from Fat 65)
Total Fat 7 gm (Saturated Fat 0.6 gm Trans Fat 0.0 gm
Polyunsat Fat 2.2 gm
Monounsat Fat 4.1 gm
Cholesterol 0 mg)
Sodium 8 mg

Total Carbohydrate 21 gm

Dietary Fiber 3 gm
Sugars 4gm

Protein 3 gm

CREAMY GRILLED STRAWBERRY SANDWICH

Creamy Grilled Strawberry Sandwich

 
This is a great dessert that's delicious when strawberries are in season.
INGREDIENTS
3 T cream cheese, low fat, softened
1 c strawberries, sliced
1 whole wheat pita bread
1 sprig fresh mint
DIRECTIONS
Cut pita bread in half. Gently open pocket. Combine cream cheese with 1/4 cup of the strawberries, mashing the berries as you mix. Spread half of mixture inside each half of the pita. Fill with remaining strawberries. Heat a cast iron pan or skillet to warm. Spray sandwich with nonstick spray and grill both sides until golden. Enjoy warm. Garnish with mint.
Number of Servings: 2

Nutritional Info

Amount Per Serving:

Calories: 144.9

Total Fat:	4.9g
Total Carbs:	21.3g
Dietary Fiber:	3.4mg
Protein:	5.5g