Grilled rosemary veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium yellow squash1 large zucchiniSprays of olive oil1 tbsp of dried rosemary
1. Slice the squash and zucchini into 1/2 inch slices.
2. Spray lightly with olive oil spray (can use regular canola oil spray or brush lighly with liquid olive oil).
3. Pour some of the rosemary into the palm of your hand and rub with a finger until it's crushed and releases its oils.
4. Sprinkle the rosemary over the sliced veggies.
5. Grill on an electric or outdoor grill for about 5 minutes, turning once.
6. Remove from grill when dark brown grill marks appear and the zucchini and squash are tender.
7. Serve immediately. Can sprinkle a bit of parmesan cheese over the top if desired.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELA3511.
2. Spray lightly with olive oil spray (can use regular canola oil spray or brush lighly with liquid olive oil).
3. Pour some of the rosemary into the palm of your hand and rub with a finger until it's crushed and releases its oils.
4. Sprinkle the rosemary over the sliced veggies.
5. Grill on an electric or outdoor grill for about 5 minutes, turning once.
6. Remove from grill when dark brown grill marks appear and the zucchini and squash are tender.
7. Serve immediately. Can sprinkle a bit of parmesan cheese over the top if desired.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ANGELA3511.
Nutritional Info Amount Per Serving
- Calories: 40.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 3.7 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 2.1 g
- Protein: 1.5 g
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