 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I didn't really know what I was going to make for dinner but I knew I wanted some zucchini and I have to avoid salt. I love the mix of flavors and you can always use whatever other vegetables that you want to. I also do this in foil packets and throw them on the bbq so I don't have to heat up my house, I put them on the upper rack when I start the bbq and by the time whatever I'm bbqing is done it is also done. Ingredients:
3 zucchini, sliced into half circles |
3 yellow squash, sliced into half circles |
1/2 onion, diced |
3 tomatoes, diced |
2 garlic cloves, minced |
5 tablespoons fresh basil, minced |
1 tablespoon sodium-free seasoning (such as mrs.dash) |
2 tablespoons olive oil |
5 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 400 degrees.
2. Lightly grease a 9x13 pan and, set aside. Skip step 1 and 2 if you are going to use the bbq and make foil packets.
3. In a large bowl add zucchini, squash, tomatoes, onions, garlic and basil.
4. Into the bowl add the no salt seasoning and olive oil.
5. Toss gently with a spoon to coat all the vegetables with the seasoning and olive oil.
6. In the greased pan layer the vegetable mix in a single layer and sprinkle with Parmesan cheese.
7. Bake for 20 minutes or until vegetables are tender to your liking.
8. If you are making foil packets, spray the foil lightly with cooking spray and fill them with no more than 3/4 of veggies topped with just a sprinkling of Parmesan.
|
|