Nutritional Info
- Amount Per Serving
- Calories: 182.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 314.2 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 5.8 g
- Protein: 4.7 g
View full nutritional breakdown of Grilled Zucchini-and-Summer Squash Salad With Citrus Splash Dressing calories by ingredient
Grilled Zucchini-and-Summer Squash Salad With Citrus Splash Dressing
This is a SparkPeople.com Recipe (what's this)
Ingredients
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INGREDIENTS FOR 4 SERVINGS:2 tablespoons grated orange rind3/4 cup fresh orange juice (about 3 oranges)1/2 cup fresh lime juice (about 3 limes)3 tablespoons honey2 teaspoons olive oil1/2 teaspoon salt1/4 teaspoon crushed red pepper2 red onions4 zucchini, each halved lengthwise (about 1-1/4 pounds)4 yellow squash, each halved lengthwise (about 1 pound)Cooking spray3 tablespoons thinly sliced fresh basil
Directions
INSTRUCTIONS:
1. Combine first 7 ingredients in a large zip-top plastic bag. Peel
onions, leaving root intact; cut each onion into 4 wedges. Add onion,
zucchini, and yellow squash to bag. Seal and marinate in refrigerator
1 hour, turning bag occasionally.
2. Prepare grill.
3. Drain vegetables in a colander over a bowl, reserving marinade.
Place vegetables on a grill rack coated with cooking spray, and grill
for 8 minutes or until tender; turn and baste occasionally with 3/4
cup of the marinade. Place the vegetables on a serving platter;
sprinkle with the basil. Serve the vegetables with the remaining
marinade. Yield: 4 servings (serving size: 2 zucchini halves, 2
squash halves, 2 onion
wedges, and 3 tablespoons citrus dressing).
Hot on the Grill. Everything you need for cookouts--except the charcoal— at Cooking Light.
1. Combine first 7 ingredients in a large zip-top plastic bag. Peel
onions, leaving root intact; cut each onion into 4 wedges. Add onion,
zucchini, and yellow squash to bag. Seal and marinate in refrigerator
1 hour, turning bag occasionally.
2. Prepare grill.
3. Drain vegetables in a colander over a bowl, reserving marinade.
Place vegetables on a grill rack coated with cooking spray, and grill
for 8 minutes or until tender; turn and baste occasionally with 3/4
cup of the marinade. Place the vegetables on a serving platter;
sprinkle with the basil. Serve the vegetables with the remaining
marinade. Yield: 4 servings (serving size: 2 zucchini halves, 2
squash halves, 2 onion
wedges, and 3 tablespoons citrus dressing).
Hot on the Grill. Everything you need for cookouts--except the charcoal— at Cooking Light.
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Member Ratings For This Recipe
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Very Good
I cooked this on my grill pan, and I ended up letting the marinade drip and it made a huge mess. Next time, I'll save the marinade for the end. Also, I sliced the squash about a half inch thick and it took forever to cook. Next time, I'll slice it much thinner. Other than that, very delicious. - 10/3/12
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