Sub this delicious side dish for potato salad and you could have a low-carb July 4th pig-out!
Grilled Zucchini and Squash
3 yellow squash, sliced think (1/2 inch) on the diagonal
Marinade:
2 tbsp olive oil
1 tbsp red wine vinegar
salt and pepper
a dash of fresh thyme, if available
Mix the marinade and pour over sliced veggies in a large Ziploc bag. Refrigerate for at least two hours, then removes the veggies, saving the left-over marinade. Grill veggies on a medium-hot grill for approx 6 minutes per side. Remove from grill and brush with left-over marinade. Leftovers, if there are any, are wonderful served cold and chopped on a salad.
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