Easy Grilled Vegetables with Creamy Olive Sauce Recipe

Grilled Vegetables with Olive Sauce

Prep and Cook Time 20 minutes

YIELD Makes 4 servings

INGREDIENTS

2 frozen thawed ears sweet corn, cut into rounds 2 large yellow pattypan squash, coarsely chopped 1 medium zucchini, thinly sliced Vegetable oil 1/4 cup butter, melted 6 green olives with pimientos, finely chopped 1 tablespoon lemon juice 1/4 teaspoon dried parsley flakes 1 container (16 ounces) cottage cheese

PREPARATION:

1. Prepare grill for direct cooking. Place corn, squash and zucchini on prepared vegetable grilling grid; brush with oil and season with salt and pepper to taste.
2. Grill vegetables, on covered grill, over hot coals 10 minutes or until crisp-tender, turning halfway. Remove; keep warm.
3. Combine butter, olives, lemon juice and parsley; stir well.
4. Place vegetables on serving platter; drizzle with 2 tablespoons olive sauce. Serve with cottage cheese and remaining olive sauce.

This recipe appears in: Vegetables NUTRITIONAL INFORMATION: Sodium 702 mg Protein 19 g Fiber 2 g Carbohydrate 22 g Cholesterol 40 mg Total Fat 15 g Calories 299 DIETARY EXCHANGE: Meat 2 Vegetable 1 Starch 1 Fat 2