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| Grilled Thai Marinated Summer Squash ( .5 Points)
1 medium zucchini, cut lengthwise in half
1 medium yellow summer squash, cut lengthwise in half
1/4 cup reduced-sodium chicken broth
1 tablespoon lime juice
1/2 teaspoon chopped fresh mint OR 1/8 teaspoon dried mint leaves
1/2 teaspoon chopped fresh basil OR 1/8 teaspoon dried basil leaves
1/2 teaspoon finely chopped gingerroot
1/2 teaspoon finely chopped jalapeño chili
1 teaspoon reduced-sodium soy sauce |
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Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least1hour but no longer than 2 hours.
Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender.
Cut each crosswise into 4 pieces. Toss with any remaining marinade. Serving Size: 4
Copyright: "© General Mills, Inc. 1998."Per serving: 18 Calories (kcal); trace Total Fat; (6% calories from fat);2gProtein; 3g Carbohydrate; 0mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0Fat;0 Other Carbohydrates
Per Serving (excluding unknown items): 9 Calories; trace Fat (6.1%calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 52mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit.
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