Greek Summer Squash

Prep Time: 20 Minutes • Start to Finish: 20 Minutes • Makes 8 servings

• 2 medium zucchini, unpeeled, cut into 2 x ½-inch strips
• 2 medium yellow summer squash, unpeeled, cut into 2 x ½-inch strips
• ¼ cup purchased Greek vinaigrette salad dressing
• ¼ to ½ teaspoon crushed red pepper flakes
• 2 medium tomatoes, chopped
• 2 tablespoons crumbled feta cheese

1 Heat gas or charcoal grill. In large bowl, combine zucchini, summer squash, salad dressing and pepper flakes; toss to coat. Place zucchini and squash in grill basket (grill “wok”). Reserve dressing mixture in bowl.

2 Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes, stirring occasionally, or until vegetables are tender.

3 Add tomatoes to dressing mixture; toss to coat. Add warm zucchini and squash; toss to coat. Sprinkle with cheese.

1 Serving: Calories 70; Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 100mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1 Fat Carbohydrate Choices: ½